|
Baked Three-Cheese and Tomato Pasta
Simple and delicious, this hearty vegetarian pasta dish is a favorite whenever I serve it because of its yummy flavor and pretty appearance. You can use almost any pasta shape in this dish, or even a cooked filled pasta like tortellini or cavatelli, my personal favorite in this dish. Make sure to use fresh parsley in this dish for the brightest color and flavor.
1 pound pasta, cooked and drained
2 cans diced tomatoes
5 tablespoons butter
1 minced medium onion
3 minced garlic cloves
1/4 cup flour
Freshly ground black pepper
1 1/2 cups milk
1 1/2 cups shredded mozzarella cheese
1 cup shredded Romano cheese
1 cup shredded Parmesan cheese
1/2 cup minced fresh flat-leaf parsley
Preheat the oven to 375 degreed and grease a 4 quart casserole dish. Drain the tomatoes and reserve the juice. Heat a large saucepan over medium heat. Add the butter and onion and saute for 5-7 minutes or until the onion is translucent. Add the garlic and saute for a few minutes more. Mix in the flour to form a thick paste and season to taste with pepper. Add the tomato juice and milk and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer for 3-5 minutes or until the sauce is thickened. Toss the pasta with the tomatoes, sauce, cheeses, and parsley until well-coated. Pour into the prepared casserole dish and back uncovered for 30-40 minutes, or until piping hot and golden brown on top.
Makes 12 servings.
Preparation Time: 5 minutes
Cooking Time: 55 minutes
Total Time: 1 hour
|
| |
