Ingredients (serves 4-6)
1 lb whole wheat rigate
1 cup pasta sauce (of your choosing)
1/3 cup heavy whipping cream
1/3 cup grated parmesan + more for garnish
4-8 oz mozzarella, cut into cubes
1 pint grape tomatoes, halved
1 bunch basil leaves, chiffonade
Preheat oven to 350 F. Boil water and cook pasta according to package directions.
While pasta cooks, heat the pasta sauce over low heat in a large saucepan. Once warm, stir in the heavy cream and grated parmesan. When the pasta is done, drain and dump into the sauce. Mix to coat the pasta and turn off the heat. Fold in the mozzarella cubes and grape tomatoes. Chop 3-4 basil leaves and add them to the pan. Once combined, spray a 9 x 13 baking dish with non-stick spray and pour the pasta mixture into the dish. Top with fresh mozzarella cubes.
Bake for 25 minutes, or until cheese is golden. Top with additional fresh basil and grated parmesan.
Recipe adapted from How Sweet It Is.