American Entree
Source:Wherever Lori got it from
Prep Time:10-30 Minutes
Servings:4

I had this at Lori’s place, and this recipe is a little different from how she made it. We don’t usually have bread crumbs at home, so I make it without them. I like to use my own mixture of spices, as opposed to a store bought curry powder, but that also works (although it’s not the same!).

The heat of the spices, plus the bite of the cheese and slight tomato flavor really makes this an easy and delicious meal.


Ingredients:

3/4 pound , penne
1 can tomatoes (stewed)
3/4 cup colby jack cheese shredded
1/2 cup parmesan cheese, fresh grated
2 clove garlic minced
1 1/2 teaspoon coriander powder
1/2 teaspoon chili powder
1/2 teaspoon allspice
1/2 teaspoon cumin powder
1/4 teaspoon black pepper
1/4 teaspoon turmeric
1 teaspoon salt
1/2 tablespoon canola oil
1/4 cup bread crumbs , optional
1 small shallot chopped
1 small jalapeno pepper chopped, optional

Directions:
1. Boil a large, well salted, pot of water, and start cooking the pasta. Also, preheat the oven to 350 F.

2. While that is happening, heat the oil in a large pan (you will be adding the pasta to it later), and add the garlic, shallots, and jalapenos and cook until shallots are very light brown.

3. Add the can of stewed tomatoes. You may wish to cut the tomato pieces a little bit if you like. Add all of the spices and simmer until the pasta is done (little before al dente). This mixture should thicken a little bit during this time. Turn off the heat.

4. Once the pasta is done, toss it into the tomato mixture, and stir it so that the juices from the mixture coat all of the penne pieces.

5. In an oven safe dish, spread a little bit of oil on the bottom. Layer half of the pasta, half of the cheese and half of the bread crumbs. Repeat this again with the rest.

6. Place in the oven for 10 minutes, and serve.

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