sungold tomato pasta bake
Step aside, macaroni and cheese! While this may look like a cheesy sauce, there’s no yellow cheese even involved. The sauce is made entirely from Sungold tomatoes, so you get a deliciously sweet tomato sauce that’s so good! With a bit of crunch from the breadcrumbs on top, you’ll love to make this one over and over!
INGREDIENTS
• 2 lb Sungold tomatoes
• 8 cloves garlic
• 2 tbsp olive oil
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• 1 lb rotini pasta
• 1/2 cup heavy cream
• 2 tbsp butter
For the bread crumb topping:
• 1 1/2 cups bread crumbs
• 1/2 cup grated Parmesan cheese
• 3 tbsp butter, melted
INSTRUCTIONS
• Preheat the oven to 375°F.
• Pour the tomatoes into a 9×13-inch baking dish. Remove the husk from the garlic cloves, roughly chop, and add the garlic to the tomatoes. Drizzle with olive oil, sprinkle with salt, pepper, and red pepper flakes. Roast in the preheated oven until the tomatoes are split, and the juices are bubbling, 20-30 minutes.
• While the tomatoes are roasting, prepare the pasta. Bring water to a boil following the instructions on the pasta. Once the water is boiling, add salt and the pasta. Cook the pasta until al dente. Once al dente, quickly drain the pasta. Do not worry about getting all the cooking water off. Leave the pasta dripping.
• Once the tomatoes are roasted, pour them into a blender canister. Add the heavy cream and butter. Blend on high until the sauce is smooth. Pour the sauce over the cooked pasta and stir to combine. Pour the pasta into the already-used baking dish.
• In a medium bowl, mix together the breadcrumbs, Parmesan cheese, and melted butter. Sprinkle the prepared crumbs over the pasta.
• Return to the 375°F oven and bake until the pasta is warmed through and the crumbs are toasted, 15-20 minutes.
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