I'm going to be making this for a crowd, so in a test run yesterday, I prepared the dish without cooking the pasta- I just added the extra cup of water and let it all get happy overnight. Baked it today for an hour at 375 and it was delicious. Pasta was perfectly done! So save yourself a step and make it the day before!
Oh....YUM. Even as I was putting this in the oven I knew it would be our new favorite pasta bake. My only changes were to double the tomato paste and to add some (thawed) frozen spinach to up the nutritional aspect. My son and I were even looking forward to the leftovers!!
I was trying to locate a meatless dish to serve during lent on Fridays and came upon this. It was awesome! My husband and I couldn't get enough of it. The addition of the grape tomatoes really made this dish. The freshness of the tomatoes really gave it a whole dimension of flavors as opposed to the traditional canned tomato products. I didn't have fresh basil and meant to add dry but forgot to. We didn't miss the basil in this dish at all. We had it for leftovers another night but it was kind of dry after reheating. I was going to add some jarred tomato sauce or something for moisture before reheating but decided against it. I would recommend doing that if you plan on having it for leftovers another night.
Yummy, fast, easy, filling and pretty common ingredients. All pluses around here! I rarely have cherry tomatoes on hand so I used canned, diced tomatoes from my garden. I'm sure fresh would have a better flavor, but these worked just fine.
This was super easy and super good! I modified the recipe a bit, though. I used one 15 oz can of tomato sauce and one 15 oz can of diced tomatoes. I couldn't find any fresh basil so I omitted that ingredient and it was just as good. I added dried parsley, granulated garlic, dried oregano along with the salt and pepper to give it more Italian flavoring. I believe the secret ingredient here is the whipping cream. I increased the amount of cheese used and sprinkled parmesan cheese on top along with the mozzarella. I love cheese so there can never be too much. I will definitely make this again!
This is a great meal that can easily be heated for a later dinner. I put everything together in the morning, then put it in the fridge, skipping over the baking portion of the recipe. After when we got home for dinner, I heated it up for about 20 minutes, taking it straight out of the fridge. It's so simple, and even better that the family loved it!
I really enjoyed this dish. It is quite flexible - I used a cheddar-mozzarella mix, and parsley instead of basil, as that is what I had on hand. You could also cut back on the amount of pasta, to reduce carb load, or if feeding fewer people.
This was delicious. Instead of penne pasta I used mini tortellini and I added a few shrimp and some mushrooms. This will be a regular at our house especially when the garden is gyiving a bumper crop of cherry tomatoes.
WELL THAT WAS A DISH. NOT A VERY PRETTY ONE NOT PORCELAIN BUT A DISH.
Made this exactly as written except halved the recipe. There’s just 2 of us and it still made a lot. Unfortunately, it was very bland. So, I’ll be sticking with traditional baked ziti since we like more tomato taste which the cream takes away.
