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Ingredients
- 1 lb rigatoni pasta
- 1 tsp kosher salt
- 1 TB olive oil
- 2 cups prego spaghetti sauce
- 1/2 cup grated parmesan cheese
- 1/2 cup heavy cream
- 2-5 ounces mozzarella
- 1 cup grape tomatoes
- 3-5 fresh basil leaves
Preparation
Step 1
1. Pre-heat oven to 350 degrees.
2. Cook pasta according to package in a large pot of water with salt. Once pasta is fully cooked, drain and drizzle with olive oil.
3. In a large pan warm spaghetti sauce over medium heat. One the sauce is heated, add in heavy cream and parmesan cheese. Simmer for 2-3 minutes. Once cheese is melted pour sauce over noodles.
4. Cut grape tomatoes in half and mozzarella in 1/2 inch cubes. Then combine the mozzarella (save about 1/4 cup) and tomatoes with the pasta. Pour into a 9x9 baking dish. Top with remaining cheese.
5. Bake for 20-30 minutes, or until golden brown.
6. Top with fresh basil. Enjoy!