Prep 30 mins
Cook 40 mins
This cheesy pasta is baked into a buttery bread crust. Recipe is from Rachael Ray magazine.
- 2 loaves day-old italian country bread (crusts discarded, sliced 1/4-inch thick)
- 1 lb rigatoni pasta or 1 lb ziti pasta
- 4 tablespoons butter
- 1 small onion, chopped
- 1⁄2 cup frozen peas
- 1 (28 ounce) can chopped tomatoes
- 1 cup heavy cream
- 1 lb mozzarella cheese, cut into 1/2-inch cubes
- 1 cup grated parmesan cheese, plus more for serving
- Preheat the oven to 375º.
- Grease a 10-inch springform pan or 4-quart ovenproof bowl.
- Line the bottom and sides of the pan with bread slices, fitting them tightly; reserve several bread slices for the top.
- In a large pot of boiling, salted water, cook the pasta until al dente.
- Meanwhile, in a large skillet, melt 2 tablespoons butter over medium heat.
- Add the onion and cook until softened, about 5 minutes.
- Stir in the peas and cook for 1 minute.
- Stir in the tomatoes and heavy cream, mixing until combined, and bring to a simmer.
- Set aside 1 cup of the sauce.
- Drain the pasta, add to the sauce in the skillet and toss to coat.
- Stir in the mozzarella and half of the parmesan.
- Season with salt.
- Pour the pasta into the bread-lined pan, pressing down with a wooden spoon.
- Cover with the remaining bread slices. Sprinkle the remaining parmesan on top and dot with the remaining 2 tablespoons butter.
- Bake the pasta until golden and crusty, about 40 minutes (loosely cover with foil if necessary to prevent overbrowning).
- Let cool for about 30 minutes, then unmold and slice.
- Serve with the reserved tomato sauce and extra parmesan.
Mmmmm! I will admit that we didn't wait to cut into the dish and am unsure of the value of that step but I may try in the future. Not super saucy but definitely delicious.