Medium Shell Pasta With Cherry Tomatoes Basil Parmigiano Reggiano Cheese Barilla Recipes

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CREAMY PASTA BAKE WITH CHERRY TOMATOES AND BASIL



Creamy Pasta Bake with Cherry Tomatoes and Basil image

One of my favorite midweek pasta bakes - my whole family loves it and there is not much prep. Once the pasta bake is in the oven, you can make a salad or set the table and then it's time to eat.

Provided by Julian

Categories     Main Dish Recipes     Pasta

Time 51m

Yield 6

Number Of Ingredients 13

1 (16 ounce) package penne pasta
1 tablespoon olive oil
1 onion, finely chopped
3 cloves garlic, minced
3 (6 ounce) cans tomato sauce
2 tablespoons tomato paste
¾ cup heavy whipping cream
½ cup grated Parmesan cheese
salt and freshly ground black pepper
1 pinch white sugar
1 pound cherry tomatoes, halved
1 ¼ cups shredded mozzarella cheese
1 small bunch fresh basil, finely chopped

Steps:

  • Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water.
  • Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar.
  • Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  • Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese.
  • Bake in the preheated oven until cheese is melted, about 20 minutes.

Nutrition Facts : Calories 531.6 calories, Carbohydrate 67.8 g, Cholesterol 61.7 mg, Fat 21.2 g, Fiber 5.3 g, Protein 21.4 g, SaturatedFat 11.1 g, Sodium 779.8 mg, Sugar 7.8 g

MEDIUM SHELL PASTA WITH CHERRY TOMATOES, BASIL & PARMIGIANO-REGGIANO CHEESE | BARILLA



Medium Shell Pasta with Cherry Tomatoes, Basil & Parmigiano-Reggiano Cheese | Barilla image

Looking for an authentic Italian recipe? Try Barilla's step-by-step recipe for Medium Shell Pasta with Cherry Tomatoes, Basil & Parmigiano-Reggiano Cheese for a delicious meal!

Provided by Barilla

Categories     Blue Box

Yield 8

Number Of Ingredients 7

1 box Barilla Medium Shells
4 tablespoons extra virgin olive oil
1/2 small onion-diced
2 pints cherry tomatoes-halved
salt and pepper to taste
6 leaves basil-julienned
½ cup Parmigiano-Reggiano cheese-grated

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet, cook onion in olive oil for 3-4 minutes or until translucent.
  • Add tomatoes and sauté for 3-4 minutes until blistered.
  • Season with salt and pepper.
  • Cook pasta 1 minute less than package directions, drain and toss with sauce and ½ cup pasta cooking water.
  • Remove from heat and add basil and cheese.
  • Stir to combine and serve.

SHELLS WITH CHERRY TOMATOES, BASIL AND PARMIGIANO-REGGIANO CHEESE



Shells with Cherry Tomatoes, Basil and Parmigiano-Reggiano Cheese image

The simplicity of Italian flavors like basil and cherry tomato comes through in this healthy, easy pasta dish. Barilla White Fiber pasta adds a boost of fiber but looks and taste like your regular pasta.

Provided by Allrecipes Member

Categories     Pasta by Shape

Yield 4

Number Of Ingredients 8

1 box Barilla White Fiber Shells
4 tablespoons extra virgin olive oil
½ small onion, diced
2 pints cherry tomatoes, halved
1 pinch Salt to taste
1 pinch Black pepper to taste
6 leaves basil, julienned
½ cup Parmigiano-Reggiano cheese, grated

Steps:

  • Bring a large pot of water to a boil.
  • In a large skillet, Cook onion in olive oil for 3-4 minutes or until translucent. Add cherry tomatoes and saute for 3 to 4 minutes until blistered. Season with salt and pepper.
  • Cook pasta 1 minute less than required cooking time, drain and toss with sauce and 1/2 cup pasta cooking liquid. Remove from heat and add basil and Parmigiano-Reggiano cheese. Stir to combine and serve.

Nutrition Facts : Calories 519.1 calories, Carbohydrate 73.6 g, Cholesterol 8.8 mg, Fat 18.4 g, Fiber 11 g, Protein 15.9 g, SaturatedFat 3.7 g, Sodium 166.8 mg, Sugar 0.5 g

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