Penne Rigate with Havarti Cheese and Parmesan Cheese

Here you have the cheesy Penne Rigate you saw on my last video, is perfect for your Thanksgiving Dinner!!


  • 500 g Penne Rigati 
  • 400 g Havarti Cheese cut in cubes
  • ½ Cup Parmesan Cheese
  • 2-3 tbsp Extra Virgin Olive Oil
  • 1 chopped onion
  • 4-5 chopped tomatoes, seeded
  • 1 cup Black Olives
  • 1 cup chicken broth or water
  • 1-2 garlic cloves
  • 1-2 bay leaves
  • 1 tbsp dry basil
  • Salt to taste 
  • Black pepper to taste
  • ½ -1 tspn crushed red pepper

Preheat the oven to 350ºF

Cook the pasta according to the instruction on the package. Once the pasta is Al Dente, drain it and set it aside until you are ready to use it.

Cut the Havarti Cheese into small cubes.

In another skillet on medium heat, heat up two tablespoons of extra virgin olive oil, and cook the onion for two minutes. After two minutes, now add in one minced garlic clove, stir and cook for 30 seconds. Then add in the chopped tomatoes, season with the dry basil, salt, black pepper and crushed red pepper to taste.  Continue to cook on medium heat for two more minute.

Then add in one cup of water or chicken broth, reduce the heat to low and continue to cook on low heat for 15 more minutes.

After 15 minutes, the tomato mixture should be thicker, now it’s ready, set it aside for a minute.

In a large bowl combine the cooked pasta with the black olives, also add in ⅔ cups of the Havarti Cheese and half of the Parmesan Cheese, also add in the tomato mixture, and toss together until well combined.  

Transfer to a baking dish, then top the pasta with the leftover Havarti Cheese and the leftover Parmesan Cheese.

Bake at 350ºF for about 25-30 minutes or until the cheese is melted and the pasta is heated through.

Once the pasta is done, now you can serve it!