Delicious No-Boil Pasta Bake Recipe
Description
Simple yet spectacular, this fusilli alla Caprese requires just a handful of ingredients, comes together quickly, and is delicious hot or cold.
Ingredients
- 1 Regina Shells pasta
- 12 ounces (4 links) fully-cooked chicken sausages, sliced 1/4-inch thick
- 1 can can diced tomatoes with the juice
- 2 shredded mozzarella, divided
- 1/2 teaspoon garlic powder
- 3/4 teaspoons salt
- 1/4 teaspoon black pepper
- heavy cream
- 1 cup low-sodium chicken stock
- Heavy duty aluminum foil
- 1/2 cup shredded Parmesan cheese
Instructions
Preheat oven to 400°F.
To a 13×9 inch baking dish add the pasta, sausage, diced tomatoes with juice, 1 cup of the mozzarella cheese, garlic powder, salt, and black pepper. Stir.
Pour the heavy cream and chicken stock over top and make sure that all of the pasta is submerged
Cover with two layers of aluminum foil and make sure it is very well sealed.*
Put it in the oven until the pasta is tender, about 50 minutes.
Remove from oven and sprinkle with the remaining 1 cup of mozzarella and the Parmesan.
Return to oven uncovered just until cheese has melted, about 5 minutes.
Remove from oven and let the pasta bake rest uncovered for 15 minutes before serving. This is important as the sauce really thickens up in this time.