When the temperature dial reads 7 degrees, there’s nothing better than a warm home cooked meal with a glass of red to help you get toasty.  Enjoy this Mojo original.

Serves approximately 6

INGREDIENTS

Sauce

• 28 ounces tomato puree
• 28 ounces peeled whole tomatoes with juices, crushed by hand
• 6 tablespoons olive oil
• 1 yellow onion, 1/4 inch diced
• 3 garlic gloves, minced
• 1 ½ tablespoons chopped fresh thyme leaves
• 1/3 cup grated carrot
• 3/4 teaspoon crushed red pepper flakes
• 1/2 teaspoon sea salt

Baked penne

• 1 pound of penne rigate
• 3 tablespoons olive oil
• 2 cups of cremini mushrooms, sliced 1/4 inch thick
• 2 cups of shitake mushrooms, sliced 1/4 inch thick
• 2 bunches of swiss chard, leaves coarsely torn and stems removed
• 15 ounce can of cannellini beans, drained and rinsed
• 1/4 pound of gruyere cheese, very thinly sliced
• 1/4 teaspoon sea salt
• Sauce, directions follow

DIRECTIONS

Sauce

• Heat the olive oil over medium heat in a large sauce pan.
• Add the onion and garlic, and cook for 5 minutes or until soft.
• Add the thyme, carrot, red pepper, and salt.  Cook 5 minutes more.
• Add the tomatoes and juices and bring to a boil, stirring often.
• Lower the heat and simmer for 30 minutes.

Baked penne

• Preheat the oven to 375 degrees.
• Toss the mushrooms with 2 tablespoons of olive oil and 1/4 teaspoon of salt.  Place in a single layer on a baking sheet lined with parchment paper.  Roast for 15 minutes.
• Meanwhile, heat a large sauté pan over medium heat with 1 tablespoon of olive oil.  Sauté the swiss chard until wilted, approximately 5 minutes.  Spin in salad spinner to remove excess liquids.
• Bring a large pot of salted water to a boil over high heat. Add the penne and cook for about 4-5 minutes.
• In a large bowl, toss together the cooked penne, sauce, beans, mushrooms, and swiss chard.
• Place in a 9×13″ baking pan.  Top with gruyere cheese.
• Bake for 25-30 minutes, or until top is golden and cheese is melted.

Photography by Maria Stelmach