Baked pasta featuring roasted cherry tomatoes, shredded cabbage, creamy cheese, and fresh basil.
# Components:
→ Vegetables
01 - 14 oz cherry tomatoes, halved
02 - 10.5 oz green cabbage, shredded
03 - 1 medium onion, thinly sliced
04 - 3 cloves garlic, minced
→ Pasta
05 - 8.8 oz short pasta (penne, rigatoni, or fusilli)
→ Dairy & Cheese
06 - 7 oz shredded mozzarella cheese
07 - 1.4 oz grated parmesan cheese
08 - 7 fl oz heavy cream
→ Oils & Seasonings
09 - 3 tbsp olive oil
10 - 1 tsp dried oregano
11 - ½ tsp crushed red pepper flakes (optional)
12 - Salt and black pepper, to taste
→ Fresh Herbs
13 - 1 small bunch fresh basil, torn (plus extra for garnish)
# Directions:
01 - Preheat oven to 425°F. Line a baking tray with parchment paper.
02 - Arrange halved cherry tomatoes and shredded cabbage on the baking tray. Drizzle with 2 tablespoons olive oil, sprinkle with dried oregano, salt, and black pepper. Roast for 20 minutes, stirring once, until tomatoes blister and cabbage is tender with slight caramelization.
03 - Bring a large pot of salted water to a boil. Cook pasta until just al dente according to package instructions. Drain and set aside.
04 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté sliced onion and minced garlic until translucent and fragrant, approximately 3 minutes.
05 - Reduce oven temperature to 350°F.
06 - In a large mixing bowl, combine roasted tomatoes and cabbage, sautéed onion and garlic, cooked pasta, heavy cream, half of shredded mozzarella and grated parmesan, crushed red pepper flakes if using, and torn basil leaves. Season with salt and black pepper to taste.
07 - Transfer mixture to a lightly greased 2-quart baking dish. Evenly sprinkle remaining mozzarella and parmesan cheese over the top.
08 - Bake for 20 minutes until the mixture is bubbling and the top is golden brown.
09 - Allow to rest for 5 minutes before serving. Garnish with additional fresh basil leaves.
