Ingredients:
12 oz pasta (penne, rigatoni, or your favorite)
2 cups cherry tomatoes, halved
1 cup heavy cream
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/4 cup cream cheese (optional, for extra creaminess)
3 cloves garlic, minced
1 tbsp olive oil
1/2 tsp red pepper flakes (optional, for a bit of heat)
Salt and pepper to taste
1/4 cup fresh basil leaves, chopped
Extra basil leaves for garnish
Directions:
Preheat the Oven: Preheat your oven to 375°F (190°C).
Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to package instructions until al dente. Drain and set aside.
Sauté the Cherry Tomatoes: In a large skillet, heat the olive oil over medium heat. Add the minced garlic and red pepper flakes (if using), and sauté until fragrant, about 1 minute. Add the halved cherry tomatoes and cook for 3-4 minutes, until they start to soften and release their juices. Season with salt and pepper.
Make the Creamy Sauce: Reduce the heat to low and stir in the heavy cream, mozzarella, Parmesan, and cream cheese (if using). Cook until the cheeses are melted and the sauce is smooth and creamy. Adjust seasoning with salt and pepper as needed.
Combine Pasta and Sauce: Add the cooked pasta to the skillet with the creamy tomato sauce. Toss until the pasta is evenly coated. Stir in the chopped basil.
Bake: Transfer the pasta mixture to a greased baking dish. Sprinkle extra mozzarella or Parmesan cheese on top if desired. Bake in the preheated oven for 15-20 minutes, until the top is golden and bubbly.
Serve: Garnish with fresh basil leaves and serve hot.
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Calories: 550 kcal per serving
