This Pasta Bake Will Make You Feel Like You’re Dining In The Italian Countryside
Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cherry on the vine tomatoes, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, cubetti di pancetta, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, food, Fresh Basil, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, onions, Pam Cooking Spray, parmagiano reggiano, penne pasta bake with peas, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, red chilies, ricotta, Ritz crackers, Sara Lee, Sargento, shelled garden peas, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
Ditch every pasta recipe you’ve ever had and make this one instead!
I would love to travel to Italy! I’ve been dreaming about it for years, and I’ve read every single book about Italian cuisine and wine I’ve been able to get my hands on.
But even more than the food, I would love to experience the beauty of the Italian countryside. I’ve seen so many gorgeous photos and old movies that have made me long for those places I’ve never even been to. If someone asked me to move there right now, I would probably say yes without even thinking about it.
Since I haven’t gotten too many invitations (none, to be honest) and I don’t know anyone who lives there, I thought I should probably focus on the food instead. I’ve tried so many Italian dishes lately that I’ve lost count!
I have been saving all the recipes that turned out extra delish. This baked pasta with peas is one of them. We never have any leftovers when I’m making this!
USE THE RED NEXT PAGE LINK BELOW FOR THE RECIPE AND INGREDIENTS
Quick Tip: Use any kind of pasta for this dish.
11 Comments
I wish you would name your dishes so when I go to print and save them I will have a title. I notice this on a lot of your dishes,
I’ve decided to give this dish a name… Casseruola Rustica Italiano.
Karen Prust – ME TOO!?!? this is so irritating
I don’t see amount of tomato sauce in the ingredience. Tin? Is that baking dish?
There no tomato sauce in this recipe. When she says tomato sauce, she’s referring to the sauce made from the cherry tomatoes & the onions. Also, they’re referring to a roasting pan when they say “tin”.
Jean reread the recipe there isn’t any tomato sauce used in the recipe. Have blessed day.
Actually Beverly, if you look down and read the instructions after the list of ingredients it DOES mention tomato sauce, so they have made an error in this recipe.So Jean is correct. Have blessed day.
Mary, please read Mary Ellen Adlington’s comment. She’s correct. There’s no mistake in the recipe.
Actually Mary, if you read the instructions it says Cook for a further 2-3 minutes until it starts to form a sauce. So this is the sauce they are referring too.
No, Jean, like you, has misread the recipe. It says “Add the onion to the pan and cook for 2 minutes until it begins to soften, then stir in the chili and tomatoes. Cook for a further 2-3 minutes *until it starts to form a sauce.*” This is the sauce referred to in the following line.
If anyone has tried this recipe could you please comment on the outcome of it. Thank you