Recipe: Creamy Baked Pasta Rosa

Recipe: Creamy Baked Pasta Rosa

We’ve had turkey twice this month, tons of pumpkin and cranberry and all the usual holiday favorites. To be honest, I have to say that I’m ready to move on in the dinner department. It felt like time for a little pasta, so I played around in the kitchen until I found a recipe that satisfied my craving for cream sauce and my love for tomatoes. The result? Creamy baked pasta rosa…a blend of cream sauce, melted cheese, and diced tomatoes that smells great in the oven and tastes even better! A side salad rounds this meal out perfectly. Post-Christmas break from leftover turkey? Check. New recipe that the kids love? Double-check!

Start with fresh, healthy ingredients:

Raw milk mozzarella and Parmesan, cage-free eggs, fresh organic garlic, whole wheat or brown rice noodles, raw cream and organic tomatoes. While your noodles boil on the stove, start the sauce: Saute the tomatoes in a cast iron skillet until they are soft. Stir together the raw cream and a little flour (gluten free works fine), then add it to the tomatoes. Heat until it’s steaming and starts to thicken, then add some herbs and garlic. Stir together over the heat for a few minutes, then set aside.

Drain the noodles, and toss them with a beaten egg and some of the grated cheeses. Pour the sauce over the noodles and stir well, then pour the mixture into a baking dish and sprinkle with the rest of the cheese. Pop it in the oven, and 20 minutes later you’ll be ready to eat! Simple, elegant, and healthy all in one.


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Do you have a favorite pasta dish?


Photography by Jennifer Leung Johnson


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About the author

Hi! I'm Erica Hale and I write about family, faith and food on my blog, These Three Remain. I am thankful (yes, thankful!) for my gluten intolerance, which was the catalyst that led my family of five into a lifestyle of healthy eating and a love of real food. When I'm not busy homeschooling or playing in the kitchen, I enjoy gardening, music, photography, and hiking with my husband. Learn more.

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  1. Anna

    This looks so good! How many servings would you estimate this makes? And 8 cups of pasta would be equal to 2 – 16 oz packages, correct?

    1. Post author
      Erica Hale

      Anna, thanks! I’d say this makes 10-12 servings (our family of 5 all ate, and most had seconds…we had some left over for lunch the next day). 8 cups should equal 2 16 ounce packages, I bought my noodles bulk but you’re right, one pound of dry noodles should equal 4 cups. Enjoy!

    1. Post author
      Erica Hale

      Kendra, try Parmigiano-Reggiano cheese, it’s made from raw milk. Apparently if it’s aged over 60 days, a regular store can sell raw milk cheese in the US. Parmigiano-Reggiano is traditionally made from raw milk (not cheap, but really good!).

  2. Donna Pierce

    This sounds delicious but I personally wouldn’t use cast iron with tomatoes – the acid in the tomatoes could pick up the taste of the iron in the pan. I wouldn’t use aluminum either. I prefer stainless steel.

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