1004. Pesto Baked Pasta

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While pasta is one of my favorite foods in almost all the forms it comes in, I do have a tendency to make a baked dish out of it. Boiling up a batch of pasta, coating it in some pesto and cheese is great. Adding some whisked eggs and cream and baking it off? A whole new level of great. Any type of pasta can be used, as is the case most of the time. I used giant fusilli because I’m a fool for good packaging, but feel free to use whatever you have on hand. I also used jarred pesto, although whipping up a fresh batch could not get easier with a food processor (see here).

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Ingredients:

400g dried pasta

2 cups cream

6 eggs

1/2 cup freshly grated parmesan

3/4 cup basil pesto

1/2 tsp salt

1 cup grated mozzarella

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Method:

Preheat oven to 400F. Boil pasta as per package instructions.

Meanwhile, whisk together the cream, eggs, parmesan, pesto, and salt. Once the pasta is cooked, drain and put in a deep oven-proof dish. Pour the cream mixture over it and top with the shredded mozarella.

Bake for 20 minutes, until set. Broil for a few seconds to brown the cheese slightly. Serve hot.

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صحة و عافية

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