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).
400g dried pasta
2 cups cream
1/2 cup freshly grated parmesan
3/4 cup basil pesto
1/2 tsp salt
1 cup grated mozzarella
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.
صحة و عافية