No Boil Pasta Bake

• Vegetarian

• Produce

  • 1 tsp Basil, dried
  • 1 Curly parsley
  • 1 clove Garlic
  • 15 oz Muir glen tomatoes, organic fire roasted
  • 1 tsp Oregano, dried
  • 1 dash Thyme, dried

• Pasta & Grains

  • 1/2 lb Campanelle pasta

• Baking & Spices

  • 1 tsp Kosher salt

• Dairy

  • 1/3 cup Heavy cream
  • 1/4 ball Mozzarella
  • 1/3 cup Parmesan, grated
  • 1/3 cup Ricotta

• Liquids

  • 1/2 cup Water

Found on thefauxmartha.com

Description

Ingredients

• 15 oz. Muir Glen Organic Fire Roasted Tomatoes
• 1/2 c. water
• 1/3 c. grated parmesan
• 1/3 c. ricotta
• 1/3 c. heavy cream
• 1 tsp. kosher salt
• 1 tsp. dried oregano
• 1 tsp. dried basil
• dash of dried thyme
• 1 clove garlic
• 1/2 lb. campanelle pasta
• 1/4 ball of mozzarella
• curly parsley (optional)

Directions

• Preheat oven to 375°. In a high powered blender, combine the tomatoes, water, parmesan, ricotta, cream, salt, oregano, basil, thyme, and garlic. Blend until smooth, about 20 seconds. The color of the sauce will look completely unappetizing. Just trust me.
• Add uncooked pasta noodles into an 8 x 6 baking dish. Noodles should fill about 2/3 of the baking dish. If the uncooked noodles fill to the top of the baking dish, use a larger dish. Pour sauce over the noodles and stir to evenly coat. Sauce will cover all the noodles with the tops of the noodles barely peeking out. Cover the baking dish with foil. Place baking dish on a baking sheet to catch any overflow. Bake for 40 minutes.
• Remove from the oven. Stir. Pull hunks of mozzarella from the ball and place on top of the pasta. Bake uncovered for 12-15 minutes longer. Garish with parsley (optional) and serve.