12 ounces pasta (gluten free for gluten free)
2 cups marinara sauce or your favourite tomato sauce
1/4 cup heavy cream
1/2 cup parmigiano-reggiano (parmesan) grated
1 tablespoon balsamic vinegar
1/4 cup pesto
2 cups cherry tomatoes
4 ounces mozzarella, diced
basil leaves to taste
Step 1: Cook the pasta as directed and when it is done mix in the marinara sauce, cream, parmesan, balsamic vinegar, pesto, cherry tomatoes and mozzarella.
Step 2: Pour the mixture into a baking dish and bake in a preheated 350F/180C oven until bubbling on the sides and golden brown on top, about 20 minutes.
Step 3: Serve topped with julienned basil.
Step 4: Note: Add sliced grilled chicken. Omit the heavy cream or replace it with Greek yogurt or sour cream.