A savory pasta dish for cheese afficionados. Using our Swanson and Campbell's products, create a meal you know the whole family will love, pasta in a delicious melted cheese and tomato sauce .
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
estimate your profit
|Profit Per Serving|
Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.
|Profit Per Meal|
Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.
|Profit Per Day|
Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.
|olive oil||3 tbsp.|
|shallot||2.5 oz.||0 1/2 cups|
|diced tomatoes||12 oz.||2 cups|
|two-cheese blend||1 lb.||1 qt.|
|fresh basil leaves||2 oz.||2 cups|
|salt and pepper|
|cooked penne pasta||5 lb.||13 1/4 cups|
|Parmesan cheese||6 oz.||2 cups|
|1. Heat oil in a rondo or large skillet over medium-high heat; add shallots and sauté 1-2 minutes. Stir in garlic and heat 30 seconds. Add soup and broth and bring to a boil; reduce heat and simmer 10 minutes.
2. Stir in tomatoes and simmer another 5 minutes.
|3. Add cheeses and heat until melted, stirring constantly. Stir in basil and adjust seasoning of sauce with salt and pepper to taste.|
|4. To Cook: Place pasta in large bowl and add sauce; toss sauce with pasta until completely coated and turn into a full-size steamtable pan. Sprinkle top with grated Parmesan or Asiago cheese.
5. Bake in a 350°F. convection oven 35-40 minutes, or until casserole is completely heated through and bubbly. Remove from heat and let stand 5-10 minutes before serving.
- Amount of dry penne pasta needed in this recips is 2 lbs. Fusille pasta may be substituted in equal amounts for penne pasta.