Creamy Bow Tie Casserole
Ricotta, mozzarella and Parmesan cheeses give this pasta casserole creamy richness while the Amore Tomato and Pesto Pastes give it rich color and flavor.
1/4 cup Amore Tomato Paste
2 tsp Amore Pesto Paste
1 15-oz container ricotta cheese
1 cup milk
8 oz bow tie pasta
4 oz mozzarella cheese, cut into 1/2-dice
1 cup frozen peas , thawed
1 cup cherry tomatoes, halved
1 cup grated parmesan cheese
In a large bowl, whisk together the Amore Tomato and Pesto Pastes with the ricotta until smooth. Whisk in the milk.
Cook the pasta in a large pot of boiling salted water until tender. Drain well.
Toss the pasta with the tomato paste mixture. Stir in the mozzarella, peas, cherry tomatoes, and half of the parmesan cheese.
Spread the pasta in a buttered 9-inch square baking dish. Sprinkle with the remaining parmesan.
Cover with foil and bake in a 350°F oven 30 minutes. Uncover and bake 15 minutes more or until browned and bubbly. Serve hot.