Caprese Pasta Bake
With the roasted cherry tomatoes and fresh basil, this simple cheesy pasta bake delivers crowd-pleasing flavours that everyone will love.
| Prep Time | Cook Time | Yields |
|---|---|---|
| 15 Mins | 40 Mins | Serves 6 |
Ingredients
- 12 slices P’tit Quebec Medium White Slices
- 1 lb (500 g) rigatoni
- 1 1/2 lb (750 g) cherry tomatoes
- 1/4 cup (60 mL) olive oil
- 4 cloves garlic, sliced
- 1 tbsp (15 mL) finely chopped fresh thyme leaves
- 1 tbsp (15 mL) finely chopped fresh rosemary leaves
- 1/2 tsp (2 mL) each salt and pepper1/4 cup (60 mL) fresh torn basil leaves, divided
Medium Cheddar
Directions
- Preheat oven to 425˚F (220˚C). Cook pasta according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid.
- Meanwhile, toss together cherry tomatoes, olive oil, garlic, thyme, rosemary, salt and pepper in 13- x 9-inch (3.5 L) baking dish.
- Bake for 18 to 20 minutes or until tomatoes are tender and starting to blister; set aside.
- Add pasta, reserved cooking liquid, and half of the basil to baking dish; toss well. Top with cheese slices, overlapping slices as needed.
- Bake for 18 to 20 minutes or until golden brown and bubbling. Sprinkle with remaining basil.
Tip: Substitute ziti or penne for rigatoni if desired.
