Cheestastic Caprese Pasta on Flickr.
Pasta, cheese, tomato cream sauce, cheese, crusty bread, cheese and cheese. Can’t go wrong with that! Though, I followed the directions of the recipe below and I would actually use more tomato sauce, less pasta and MORE CHEESE! Thank you. I’m done here.
Creamy Caprese Pasta
serves 4-6 (2-4 if you’re feeding people like me and Joseph…)
1 pound whole wheat pasta (We used rotini. Penne would be good as well)
1 cup of your favorite pasta/tomato sauce
1/3 cup heavy cream or half and half (We used half and half)
1/3 cup freshly grated parmesan cheese + more for garnish
4 ounces fresh mozzarella, cut into cubes (We used a whole 8 oz ball of mozz but think we should have used 2 of them)
1 pint of grape tomatoes (I them in half)
1 bunch of fresh basil leaves (We probably used more than that)
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. Bake for 25 minutes, or until cheese is golden and bubbly.
Top with additional fresh basil and grated cheese. Serve with garlic bread. You can also add in chicken, steak or seafood for some protein.
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