Post by Loupy on May 18, 2015 23:36:37 GMT -7
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
From: Tieghan @ www.halfbakedharvest.com/
This is one of those meals. A meal everyone can love. And everyone can make. Honestly, this dish really is so easy. You just boil the pasta, drain the water, add the pasta right back to the hot pot. Mix in all the renaming ingredients and give it a really good toss until a creamy, basily sauce forms. It’s like magic.
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
serving size: 4-6
Ingredients
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter
1 cup chunky basil pesto (or store bought)
1-2 (8 ounce) jars of your favorite pasta sauce
1/3 cup enchilada sauce
1/2 cup oil-packed sun-dried tomatoes, oil drained
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
6 ounces Fontina cheese, finely diced or shredded
2 ounces cream cheese, softened
1/2 cup heavy cream
salt + pepper
6 ounces (or more) fresh mozzarella cheese, sliced
fresh basil, for serving
tom-tom (grape/cherry) tomatoes, halved, for serving
Instructions
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil.
Cook the pasta to al dente.
Drain the pasta and add it right back to the hot pot.
To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, Fontina cheese, cream cheese and heavy cream.
Season with pepper and a tiny pinch of salt.
Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes.
If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish.
Place the mozzarella slices (or shredded mozz) on top of the pasta.
Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons.
Allow to sit five minutes and then serve with fresh tom-tom tomatoes.
From: Tieghan @ www.halfbakedharvest.com/
This is one of those meals. A meal everyone can love. And everyone can make. Honestly, this dish really is so easy. You just boil the pasta, drain the water, add the pasta right back to the hot pot. Mix in all the renaming ingredients and give it a really good toss until a creamy, basily sauce forms. It’s like magic.
prep time: 5 MINUTES
cook time: 20 MINUTES
total time: 25 MINUTES
serving size: 4-6
Ingredients
1 pound fettuccine (use your favorite gluten free brand if needed)
1 tablespoon butter
1 cup chunky basil pesto (or store bought)
1-2 (8 ounce) jars of your favorite pasta sauce
1/3 cup enchilada sauce
1/2 cup oil-packed sun-dried tomatoes, oil drained
8 ounces sheep's milk feta cheese, crumbled (may sub regular feta, but the sheep's milk is creamier)
6 ounces Fontina cheese, finely diced or shredded
2 ounces cream cheese, softened
1/2 cup heavy cream
salt + pepper
6 ounces (or more) fresh mozzarella cheese, sliced
fresh basil, for serving
tom-tom (grape/cherry) tomatoes, halved, for serving
Instructions
Preheat oven to 350 degrees F.
Bring a large pot of salted water to a boil.
Cook the pasta to al dente.
Drain the pasta and add it right back to the hot pot.
To the pot add the butter, chunky basil pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, Fontina cheese, cream cheese and heavy cream.
Season with pepper and a tiny pinch of salt.
Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes.
If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish.
Place the mozzarella slices (or shredded mozz) on top of the pasta.
Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.
Remove from the oven and top with fresh basil ribbons.
Allow to sit five minutes and then serve with fresh tom-tom tomatoes.
