The perfect bridge between summer and fall, this Caprese pasta showcases the flavors of summer (fresh cherry tomatoes, basil and fresh mozzarella) in a creamy, baked, fall-friendly casserole.
Ingredients: 1 pound penne pasta 1 1/2 cups of your favorite jarred pasta sauce (I used Carfagna’s, but I use Prego too!) 1/2 cup heavy cream 1/3 cup freshly grated parmesan cheese + more for garnish 4 ounces fresh mozzarella, cut into cubes 1 cup grated mozzarella or 4 ounces fresh mozzarella, sliced into rounds 1 pint of cherry tomatoes cut in half 1 bunch of fresh basil leaves Instructions: Preheat oven to 350 degrees F. Boil water and cook pasta according to directions. While pasta is cooking, heat tomato sauce over low heat in a large saucepan. Once warm, stir in heavy cream and grated parmesan. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat. Fold in mozzarella cubes and tomatoes, then chop 3-4 fresh basil leaves and add them in too. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish. Top with fresh mozzarella rounds or grated mozzarella. Bake for 25 minutes, or until cheese is golden and bubbly. Top with additional fresh basil and grated cheese. You can also add in chicken, steak or seafood for some protein.
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