Description

A creamy and cheesy pasta bake made with cream cheese, mozzarella, and Parmesan. This dish is comforting, flavorful, and easy to make for any occasion.

Ingredients

12 oz pasta (penne or rigatoni)

8 oz cream cheese, softened

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1 can (14.5 oz) diced tomatoes, drained

1 cup marinara sauce

1/4 cup heavy cream

2 cloves garlic, minced

1 teaspoon dried oregano

1 teaspoon dried basil

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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Instructions

Preheat the oven to 375°F (190°C).
Cook the pasta according to the package instructions, drain, and set aside.
In a large mixing bowl, combine the softened cream cheese, mozzarella, Parmesan, marinara sauce, heavy cream, garlic, oregano, and basil. Stir until smooth.
Add the cooked pasta to the cream cheese mixture and stir until well-coated.
Gently fold in the diced tomatoes and season with salt and pepper.
Transfer the pasta mixture to a greased 9x13-inch baking dish and spread it out evenly.
Bake for 25-30 minutes, or until the top is golden and bubbly.
Garnish with fresh parsley before serving.

Notes

To store leftovers, place the pasta bake in an airtight container in the refrigerator for up to 3-4 days.

This dish can be made ahead and stored in the fridge for up to 1 day before baking.

If using different pasta, cooking times may vary slightly.

This pasta bake can be frozen for 2-3 months. Reheat from frozen at 375°F for 45-50 minutes.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Baking
Cuisine: Italian

Nutrition

Serving Size: 1 serving
Calories: 400
Sugar: 5g
Sodium: 600mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 3g
Protein: 15g
Cholesterol: 60mg