Italian Pasta Bake

"This cheesy pasta is baked into a buttery bread crust. Recipe is from Rachael Ray magazine."
 
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Ready In:
1hr 10mins
Ingredients:
10
Serves:
10-12
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ingredients

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directions

  • Preheat the oven to 375º.
  • Grease a 10-inch springform pan or 4-quart ovenproof bowl.
  • Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.
  • In a large pot of boiling, salted water, cook the pasta until al dente.
  • Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat.
  • Add the onion and cook until softened, about 5 minutes.
  • Stir in the peas and cook for 1 minute.
  • Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer.
  • Set aside 1 cup of the sauce.
  • Drain the pasta, add to the sauce in the skillet and toss to coat.
  • Stir in the mozzarella and half of the parmesan.
  • Season with salt.
  • Pour the pasta into the bread-lined pan, pressing down with a wooden spoon.
  • Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.
  • Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning).
  • Let cool for about 30 minutes, then unmold and slice.
  • Serve with the reserved tomato sauce and extra parmesan.

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Reviews

  1. Mmmmm! I will admit that we didn't wait to cut into the dish and am unsure of the value of that step but I may try in the future. Not super saucy but definitely delicious.
     
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RECIPE SUBMITTED BY

I want to thank all of you who review the recipes I post - good or bad. It's always good to get feedback and helpful tips and I really appreciate them all! I try to send a note when someone reviews one of my recipes, but I don't always get the chance. Please know that I really enjoy reading the reviews. I also love all the photos everyone posts, too! Thanks so much. Happy Cooking!
 
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