Name: Creamy Tomato Basil Pasta Bake
Prep time: 15 min
Cook time: 15 min
Yield: 6 servings
Ingredients: 1 lb fettuccine; 1 tbsp salted butter; 1 cup basil pesto; 28 oz marinara sauce; ⅓ cup red enchilada sauce; ½ cup sun-dried tomatoes; 4 oz goat cheese; 1 cup fontina cheese; ½ cup heavy cream; 6 oz fresh mozzarella; 2 cup cherry tomatoes; ½ cup fresh basil leaves

Instructions

Set oven to 375 degrees Fahrenheit. Bring a large pot of salted water to a boil and cook the fettuccine until al dente. Drain and return to the pot.

Cook pasta

1 lb fettuccine (dry)

Add butter, basil pesto, marinara sauce, enchilada sauce, chopped sun-dried tomatoes, crumbled goat cheese, cubed fontina, and coconut milk or heavy cream to the pot with the pasta. Season with salt and pepper and toss until the cheeses melt and a creamy sauce forms.

Melt cheeses

1 tbsp salted butter

1 cup basil pesto (homemade or store-bought)

28 oz marinara sauce (one jar)

⅓ cup red enchilada sauce

½ cup sun-dried tomatoes (oil-packed, chopped)

4 oz goat cheese (crumbled)

1 cup fontina cheese (cubed)

½ cup heavy cream (or coconut milk)

Transfer the pasta to an oven-safe dish or leave in the pot if it is oven-safe. Tear fresh mozzarella over the top. Bake until the cheese melts, then broil for 1-2 minutes until golden and bubbly.

Bake pasta

6 oz fresh mozzarella (torn)

Let the pasta rest for 5 minutes before serving. Scatter halved cherry tomatoes and fresh basil leaves over the top.

Rest pasta

2 cup cherry tomatoes (halved)

½ cup fresh basil leaves