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Epicurious

PASTA ROMA

This dish is very rich and very delicious! Using small shell noodles allows for the cream mixture to settle and bubble in the belly of the shells so every bite is rich and creamy. You should always use fresh basil with this recipe to bring out all the flavors.

Recipe information

  • Yield

    6

Ingredients

I Lb. small pasta shells
2 sticks of butter
2 packages of cream cheese
1 cup grated parmesan cheese
2 lbs roma tomatoes
salt and pepper to taste
Olive Oil to coat pan
1 package fresh basil

Preparation

  1. Preheat the oven to 350 degrees.

    Pour pasta into a 6-8 quart pot of boiling water.

    Blend the next two ingredients and 1/2 a cup of the parmesan cheese in a food processor until the mixture is creamy. Add the last 1/2 cup of parmesan to the mixture and blend until the paremesan is disbursed in the mixture. Set aside

    Chop the roma tomatoes into pieces. Sprinkle with salt. Set aside.

    Pour olive oil on a 9x13 oven ready casserole dish.

    Drain noodles.

    Pour the noodles into the pan and cover completely with the creamy mixture. Then, top the pasta and creamy mixture with the chopped tomatoes.

    Place the dish in the oven on the middle rack for 40 minutes or until the sides are bubbling and the center is hot.

    Take the basil leaves off the stems and chop the basil.

    When the pasta is ready take it out of the oven and sprinkle the basil on top.

    viola! Dinner is ready!

TagsItalianEuropeanTomatoVegetableBaking
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