Name: Tomato-Garlic Baked Penne with Golden Cheesy Rice Cakes
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Yield: 4 servings
Cuisine: Italian (Italian-inspired)
Ingredients: 320 g dried penne (or other short pasta); 185 g uncooked long-grain white rice; 300 g fresh tomatoes, chopped; 400 g canned crushed tomatoes; 1 medium (≈110 g) yellow onion, finely diced; 4 cloves (≈12 g) garlic, peeled and minced; 250 g mozzarella cheese, shredded (whole-milk mozzarella recommended); 40 g Parmesan cheese, finely grated; 3 tbsp olive oil; 1 tbsp butter; 1 large large egg (for rice cakes); 1 tsp granulated sugar; 1 tsp dried oregano; 1 tsp (dried) or 6 g fresh dried basil or a few fresh basil leaves, chopped; 1 pinch red pepper flakes (optional); 420 ml vegetable or chicken stock (or water) for rice

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