Unfortunately, I have no photos of this recipe (because I had no intentions of sharing it...I didn't think it was going to be share-worthy, but it was). It's from a cookbook called Celebration Our Roots, which is a collection of recipes from Vermont featuring local ingredients. I got it as a Christmas gift when we went to Vermont to visit John's dad in December of 2009.Havarti Baked Ziti Ingredients 6 tablespoons olive oil 1/2 cup chopped onion 1 teaspoon minced garlic (1-2 cloves) 2 28oz cans whole tomatoes, save some liquid (I used 2 smaller cans of crushed tomatoes and it worked fine) 2 teaspoons basil 1 1/2 teaspoons dried crushed red pepper (I believe I used a "dash" of cayenne...I don't like spicy) 2 cups chicken broth (I used slightly less than 1 cup because I wasn't cooking it for as long as recommended) 1 pound penne (or whatever pasta you have around) 2 1/2 cups packed chopped or shredded Havarti cheese 1/3 cup Parmesan cheese, grated 1/3 cup pitted olives, sliced (I left these out, John doesn't really like olives) I also added: 2 links chicken sausage sliced 1-2 cups sliced mushrooms Saute onions and garlic (and mushrooms) in olive oil. Add tomatoes and small amount of liquid. Bring to a boil, reduce to a simmer. Crush tomatoes (unless your tomatoes are already crushed or diced). Add basil, red pepper, and chicken broth. Return to a boil, then reduce to a simmer for 1 1/2 hours (at some point add the sausage, the stuff I used is fully cooked so it just needs to warm up). (I used significantly less liquid than recommended and only simmered for 30-45 minutes, it came out just fine...I usually don't have 2+ hours to cook dinner, apparently people in Vermont do...) Preheat oven to 350 degrees. Cook pasta lightly. In a large casserole dish, mix pasta and sauce. Add Havarti and stir in gently. Top with Parmesan cheese and olives. Bake for 45 to 60 minutes. (Mine only baked for 30 minutes, perhaps because my sauce was dryer than the recipe. But it was obviously done after 30 minutes in the oven).