halfbakedharvest4.3
One Pot 30 Minute Creamy Tomato Basil Pasta Bake
Creamy, spicy, tomato basil pesto sauce made with summer tomatoes, basil pesto, and a touch of red enchilada sauce, then tossed with fettuccine pasta, creamy goat cheese, and melty fontina and mozzarella cheese. Two words, SO GOOD!
👥 6 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 15 min🔥 Cook: 15 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat oven to 375 degrees F.2. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Drain the pasta and add it right back to the hot pot. To the pot add the butter, pesto, pasta sauce, enchilada sauce, sun-dried tomatoes, goat cheese, fontina cheese, and milk/cream. Season with salt and pepper. Gently toss everything together until a creamy sauce has formed, about ⏱️ 3-5 minutes. If your pot is not oven-safe, transfer the pasta to a 9x13 inch baking dish. Scatter the mozzarella overtop the pasta.3. Transfer to the oven and 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.4. Remove from the oven and let sit ⏱️ 5 minutes. Serve topped with tomatoes and fresh basil. Enjoy!
goat cheese, crumbled (cream cheese or crème fraîche can be used instead)4 ounces
Nutrition Facts
calories
1338 kcal
serving Size
1 serving
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