kosher salt

1 box penne rigate

1/2 c sun-dried tomatoes with oil

2 1/2 c crushed tomatoes

1 clove garlic, chopped

freshly ground black pepper

1/2 c freshly chopped parsley, divided

1/4 c extra-virgin olive oil

2 1/2 c shredded gruyere cheese, divided

Preheat oven to 375 degrees. Lightly grease a 9″ or 10″ pie dish and set aside.

Bring an 8 qt stock pot of water to a boil and generously season with salt. Cook pasta according to pkg instructions until al dente, less 2 minutes. Drain, but do not rinse, and add back to stock pot.

Meanwhile, in the bowl of a food processor add sun-dried tomatoes, crushed tomatoes, garlic, salt and pepper, 1/4 c parsley, and olive oil; pulse until well combined. Pour sauce into stock pot and mix with pasta. Stir in 1 1/2 c cheese, then pour pasta mixture into pie pan. Top with remaining cup cheese and bake until cheese is melty, 25 minutes. Garnish with remaining parsley and serve immediately.

4 servings