1. Preheat oven to 400°F.
2. In a large pot bring water to a boil and add 1TBSP of salt and 1TBSP of olive oil. Once water is boiling, add pasta and cook to package instructions.
3. Shred cheese, and mix them all together in a bowl, excluding the cheese curds. Set aside.
4. In a large pan set over medium heat, add remaining 1TBSP of olive oil and shallots. Sauté for about a minute.
5. Add dried basil, oregano, thyme, and red pepper flakes. Bloom spices until fragrant about 1 to 2 minutes
6. Add garlic, salt, and pepper, and sauté for another minute.
7. Add whole tomatoes and tomato passata bring to a light boil, about 3 minutes. Crush whole tomatoes with a potato masher or the back of a spoon.
8. Add mushrooms, and cook until softened and reduced, about 2 to 3 minutes.
9. Add strained pasta and about 1/2c of pasta water to the tomato sauce. Stir to combine.
10. Add about half of the tomato & pasta mixture to a 9×13 baking dish, top with half of the shredded cheese and half of the cheese curds. Repeat with the remaining pasta and cheese, ending with cheese curds on top.
11. Bake at 400°F for 5 to 7 minutes until cheese is melting, finish off with a broil for 1 minute (NOTE: Keep an eye on the dish when it is on broil to ensure it doesn’t burn, everyone’s ovens are different).
12. Top with fresh basil garnish, and serve warm!

 

 

 

 

 

 

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Find more of Danie’s recipes on her new cooking show, The Dish, on her YouTube channel.