Perfect Pasta Bake
The weather is getting nicer, people are getting vaccinated, There’s definitely a feeling of hope that things are going to improve. However, in order for things to improve as safely & quickly as possible, we still need to stay focused on the science that will get us there.
I’m spending the upcoming weekend with family. It’s the first time I’ve seen my mom in a long time. I’m really looking forward to spending time with everyone now that we’re all vaccinated. I’m grateful for everyone who has helped this happen. And I hope everyone can stay focused on the finish line. Now’s not the time to turn into an uneducated moron just because you’re tired of wearing a mask.
This recipe would be fantastic for a small family gathering. It’s easy, delicious, and big enough to feed a small Crowd. It would also be great to make during your food prep day, & have something that will make you happy and satisfied every time you eat it.
My Perfect Pasta Bake uses some of my favorite things: cherry tomatoes, basil, and prosciutto. Yum! It gets it’s creaminess from ricotta. And it even has a nice dose of pasta. This version was made gluten free with chick pea pasta. For those of you who need to/choose to eat gluten free, I’ve found that chick pea pasta cooks more like regular pasta, and doesn’t turn to mush when it sits like rice pasta. It also has some extra protein and fiber thanks to those beautiful beans.
Make this soon- for the family, for yourself, for your roommates. Let me know what you think in the comments!
Perfect Pasta Bake
Serves approximately 8.
Ingredients:
1 lb Dry Fettuccine or Linguine
2 Tbl + 3 Tbl Olive Oil
1 Medium Onion, chopped
3 Cloves Garlic, chopped
2 C Cherry Tomatoes, halved
1 jar (approximately 25-28 oz) Tomato Sauce (no sugar added)
1 C Ricotta Cheese
1/2 C Fresh Basil, chopped
Salt & Pepper
6 oz Fresh Mozzarella Cheese
2 oz Proscuitto
Directions:
Preheat the oven to 375 degrees F.
Bring a large pot of salted water to boil. Cook Fettuccine according to the directions until al dente. Drain.
While the pasta is cooking, heat 2 Tbl of Olive Oil in a large cast iron pan. Add onions, and cook until translucent. Add in the Garlic & Tomatoes, and cook approximately 5 more minutes.
Add the pasta back into the pot, and stir in 3 Tbl Olive Oil, Tomato Sauce, Ricotta, and Basil. Add in the Cherry Tomatoes, Onions, & Garlic. Stir together until creamy, and Fettuccine is coated. Season with Salt & Pepper.
Pour everything into the cast iron pan, and top with Mozzarella & Prosciutto. Bake in the oven for 10-12 minutes.
Once baked through, place under the broiler for a few more minutes, until the Cheese is melted, and the Prosciutto is crisp.
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Notes:
I used gluten free chick pea fettuccine for this recipe. Any long pasta will do.
if you don’t have a large enough cast iron pan, you Can bake this in a 9x13” baking pan.
if you’re using the baking pan for the pasta, you could sauté the tomatoes, onions. And garlic in the pasta pot while the pasta drains.
The mozzarella I used was the small pearls or balls. I cut them in half and spread them on top. Whatever shape you use, just be sure to spread it out over the top so it bakes up all bubbly and delicious!
If you omit the prosciutto & choose vegan cheese, you’ve got an option for your vegan friends. They might not enjoy it as much as the rest of you eating that crunchy prosciutto on top, but at least you tried.