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    Tenderoni Foods
    Apr 14, 2019
    Edited: Apr 14, 2019

    30 minute Creamy Tomato Basil Pasta Bake

    in Pasta

    INGREDIENTS


    • 1 pound fettuccine 

    • 1 tablespoon butter

    • 1 cup chunky basil pesto 

    • 8 oz pasta sauce

    • 1/3 cup enchilada sauce

    • 1/2 cup oil-packed sun-dried tomatoes, oil drained

    • 8 ounces sheep's milk feta cheese, crumbled 

    • 6 ounces fontina cheese, finely diced or shredded

    • 2 ounces cream cheese, softened

    • 1/2 cup heavy cream

    • salt + pepper

    • 6 ounces (or more) fresh mozzarella cheese, sliced fresh basil, for serving

    • cherry tomatoes, halved, for serving

    Creamy Tomato Basil Pasta Bake

    INSTRUCTIONS

    • Preheat oven to 350 degrees F. Bring a large pot of salted water to a boil. Cook the pasta to al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, chunky basil pesto , pasta sauce , enchilada sauce, sun-dried tomatoes, sheep's milk feta cheese, fontina cheese, cream cheese and heavy cream. Season with pepper and a tiny pinch of salt. Using a large wooden spoon toss everything together until a creamy sauce has formed, about 3-5 minutes. If pot is not oven safe, transfer the pasta to a 9x13 inch baking dish. Place the mozzarella slices (or shredded mozz) on top of the pasta.

    • Bake for 10 to 15 minutes, then turn the broiler on and broil for 1 to 2 minutes or until cheese is golden and bubbly.

    • Remove from the oven and top with fresh basil ribbons. Allow to sit five minutes and then serve with fresh tom-tom tomatoes.

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