Name: Tomato Soup and Grilled Cheese Pasta Bake
Prep time: 15 min
Total time: 45 min
Yield: 8
Ingredients: 3 1-inch-thick slices country or sourdough bread, cut into ½-inch pieces; 6 tbsp. unsalted butter, melted and divided; 1 6-ounce bag Organic Valley Italian Herb Mozzarella shreds; 1 tsp. kosher salt, plus more to taste; 1 lb. cavatappi, cooked al dente; 2 cloves garlic, minced; 1/2 yellow onion, diced; 2 c. grape tomatoes, halved; 1/2 tsp. freshly ground black pepper, plus more to taste; 1/2 tsp. red-pepper flakes; 1 tsp. dried basil; 1 24-ounce jar marinara sauce; 1/2 c. heavy cream; 1/2 c. loosely packed chopped fresh basil leaves, plus more for serving

Step 1Preheat the oven to 350°F.

Step 2In a large bowl, combine bread, 4 tablespoons of melted butter, and cheese. Toss to fully coat; set aside.

Step 3In a large pot, combine the remaining 2 tablespoons melted butter, garlic, and onion over medium-low heat. Sauté until onion begins to soften, about 4 minutes. Add tomatoes and sauté for another 3 minutes. Add salt, black pepper, red-pepper flakes, dried basil, marinara sauce, and heavy cream and stir frequently until mixture starts to warm through, about 5 minutes. Remove from heat, then add cooked pasta and fresh basil; stir until the sauce is fully incorporated.

Step 4Transfer pasta mixture to a 9-by-13-inch baking pan. Top with the bread-and-cheese mixture and bake, uncovered, for 7 to 10 minutes, or until bread starts to turn golden brown and cheese begins to bubble. Season with salt and pepper and more basil; serve.

Tomato Soup and Grilled Cheese Pasta Bake

Ingredients

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