Penne Formiana

Summer days get busy for all of us and we want to spend as little time as possible in the kitchen!  Here is a dish that is lip smacking good, a wholesome meal and mom approved!!!  
It is from that region of Italy where tomatoes are used in abundance and this is my twist on it!!!  As always, easy to make and delish to eat!!  
Ingredients:
1 pound dried penne pasta
1 jar any of your favorite Marinara sauce (Pasta sauce/Tomato sauce)
1 jar (the same jar) water 
5 Roma tomatoes or any kind of tomatoes, sliced into ringlets
1 tbsp. Italian Seasoning
1 tsp. Cayenne pepper powder
1 tsp. salt
2/3 cup olive oil (regular), divided
1 cup blend of italian cheeses ( provolone, asiago, mozzarella, Parmesan)/ mozzarella
1/2 cup Parmesan cheese 

How to Proceed:
Preheat oven to 450F.
Grease 13x9 pan generously with 2 tbsp. olive oil on the bottom and the sides of the pan.  
Bring the marinara sauce, the water, the seasoning, cayenne, salt to taste, 3 tbsp. olive oil,  1/3 cup cheese (the blend or mozzarella).  
Once the sauce comes to a gentle boil, add the dried pasta (yes!!... that easy!!) and mix well.
Once everything is mixed well, add the pasta-tomato mixture into the greased pan.  Top it with the tomato slices, slightly overlapping and then the remaining blend of cheese, a tbsp. or two Parmesan cheese, and drizzle generously the remaining olive oil.  
Note:  Cheese is not used so much in this region of Italy.... I wanted to add some protein to this dish, so added them.  This is a perfect dish for dairy free palates!  
Bake it at 450F for 30 minutes covered with Aluminum foil.  

Remove the foil, bake it for an additional5-10 minutes, until the edges have browned, the tomatoes sizzling and crispy, and the cheese browned slightly!  

Dig in!!!  Bon Apetito!!