1 pound gemelli pasta or other short cut pasta
1 tablespoon olive oil
2 cloves large garlic minced
1 ounce can san marzano whole peeled tomatoes 28
1 teaspoon dried basil
2 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon crushed red pepper
1/2 cup of marinara sauce plus more if desired
pinch of salt
pinch of pepper
1 1/2 cups shredded gouda cheese
1 cup shredded fresh mozzarella cheese
1/2 cup fresh grated parmesan cheese plus more for serving
fresh basil for serving
Cook gemelli according to directions on package. Drain and set aside. Preheat broiler.
Heat olive oil in a large skillet. Saute garlic over medium high heat for 1-2 minutes, stirring so the garlic doesn’t burn. Add tomatoes, dried basil, parsley, oregano and crushed red pepper. Season with salt and pepper. Begin to break up the tomatoes using the back of a wooden spoon and simmer for 5-10 minutes or until mixture thickens slightly.Continue to break up the tomatoes as you stir. Add the marinara and 1/4 cup parmesan cheese. Remove from heat and add to the pasta, toss well. Add more marinara sauce if you like more sauce. If your skillet is not oven safe transfer to a baking dish.
Top with the shredded gouda and mozzarella cheese and place under broiler for 5-8 minutes or until cheese is melted and bubbly. Sprinkle with fresh basil and serve with parmesan cheese if desired.
Serving: 6g | Calories: 465kcal | Carbohydrates: 60g | Protein: 30g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 78mg | Sodium: 782mg | Potassium: 336mg | Fiber: 3g | Sugar: 4g | Vitamin A: 710IU | Vitamin C: 2.3mg | Calcium: 563mg | Iron: 1.8mg
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