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