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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

Directions

  1. Preheat oven to 425˚F (220˚C). Cook pasta according to package directions. Drain, reserving 1/4 cup (60 mL) cooking liquid.
  2. Meanwhile, toss together cherry tomatoes, olive oil, garlic, thyme, rosemary, salt and pepper in 13- x 9-inch (3.5 L) baking dish.
  3. Bake for 18 to 20 minutes or until tomatoes are tender and starting to blister; set aside.
  4. Add pasta, reserved cooking liquid, and half of the basil to baking dish; toss well. Top with cheese slices, overlapping slices as needed.
  5. 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.