I love one pot/pan dishes. I especially love them when they’re as simple and delicious as this easy, cheesy pasta dish.
I had a lot of basil left from my summer crop, so I added a giant handful to my already basil-packed marinara sauce that I took out of the freezer for this purpose. I used Rigatoni by my favorite pasta company, Delverde, but ziti, penne or other pasta would be just fine.
This is a perfect dish for on a busy #MeatlessMonday
Ingredients:
- ½ pound rigatoni pasta (I use Delverde brand)
- 2 cups Basil-Packed Marinara Sauce (or other marinara sauce), warmed
- ¾ cup diced fresh Mozzarella
- 3 ounces freshly-grated Parmesan, I use Sartori Tuscan Reserve Shaved Blend
- ½ pound sliced fresh Mozzarella
Directions:
- Preheat oven to 400 degrees.
- In an oven-safe pot/pan, cook the pasta 1 minute less than what’s indicated on the packaging. Drain and reserve.
- Over medium heat, bring the sauce to a simmer in the pan the pasta was cooked in. Add the pasta to the marinara sauce and toss to coat.
- Add the diced Mozzarella to the pasta and stir to distribute evenly.
- Sprinkle the parmesan over the pasta then top with the sliced Mozzarella.
- Place the dish on a baking sheet to prevent oven drips and bake for 20 minutes. Turn the broil to high in the oven and broil for 5 minutes, or until the sliced Mozzarella is melted and bubbly.
Yields 2 generous entrée-size servings.
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