No Boil Baked Penne with Fresh Mozzarella and Basil

• Vegetarian

• Produce

  • 6 Basil, leaves
  • 2 Garlic cloves

• Condiments

  • 24 oz Pasta sauce

• Pasta & Grains

  • 1 lb Penne

• Baking & Spices

  • 1 tsp Red pepper flakes
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Dairy

  • 3/4 cup Cream
  • 1 8 ounce ball Mozzarella, fresh
  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 2 cups Water

Found on kitchenswagger.com

Ingredients

• 1 pound penne, uncooked
• 24 ounces pasta sauce
• 2 cups water
• ¾ cup cream
• ¼ cup grated parmesan cheese
• 1 8 ounce ball fresh mozzarella, sliced
• 6-8 basil leaves, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon crushed red pepper flakes
• Salt and pepper to taste

Directions

• Preheat oven to 400°
• In a cast iron skillet on medium heat, combine olive oil and garlic. Sautée for 1 minute.
• Add all remaining ingredients except for the uncooked penne, mozzarella, and basil. Stir until mixed and let heat up, about 2-3 minutes (the sauce will be watery at this point).
• Stir in uncooked penne and evenly distribute throughout the cast iron skillet, making sure penne is fully submerged beneath the sauce. Cover tightly with tin foil and immediately transfer to the oven. Bake covered for 30 minutes.
• Remove from the oven, remove foil and top with mozzarella slices and fresh basil. Bake for 10 more minutes uncovered or until mozzarella cheese is fully melted.