Creamy Caprese Pasta
1 cup dried rigatoni
1 (8 ounce) can tomato sauce
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon garlic powder
2 teaspoons sugar
Pinch of cayenne pepper or red chili flakes (optional)
1/4 cup heavy cream
Kosher salt and black pepper, to taste
1/2 cup cherry tomatoes, halved
5 basil leaves, chopped (about 3 tablespoons)
1/2 cup mini mozzarella balls (I use Belgioso)
- Preheat oven to 375 degrees. Bring a pot of water to a boil. Add a large pinch of salt, and add the pasta. Cook a few minutes short of al dente. Drain (do not rinse).
- To make the tomato cream sauce – pour the tomato sauce in a small skillet, and add dried basil, oregano, garlic powder, sugar, and a pinch of salt and pepper. Bring to a bubble over medium heat. Reduce to a simmer and add the cream. Add a pinch of cayenne, if desired.
- Toss the pasta noodles with the tomato cream sauce. Add in 2 tablespoons of the basil, all the cherry tomatoes, and most of the mini mozzarella balls. Pour into a greased baking dish (I used a 9×5′ loaf pan). Top with the rest of the mini mozzarella balls.
- Bake in the oven for 20-25 minutes, or until the tomatoes have softened and mozzarella has melted. Broil for 30-60 seconds to make the mozzarella golden and toasty. Top with the remaining fresh basil. Serve immediately.
Adapted from How Sweet Eats