The fresh flavors of basil and tomato are baked into a cheese-lovers dream with mozzarella, Parmesan and four-cheese agnolotti.
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4-6 |
| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 4-6 |
Ingredients
- Two 9-ounce packages quattro formaggi agnolotti
- 1 1/2 cups heavy cream
- 1 shallot, minced
- 1/4 cup grated Parmesan, plus more, for serving
- Kosher salt and freshly ground black pepper
- 8 to 10 plum tomatoes, thinly sliced
- 1 cup fresh basil leaves
- 8 ounces part-skim mozzarella, thinly sliced
Instructions
- Preheat the oven to 350 degrees F.
- Cook the agnolotti according to package directions. Drain.
- Meanwhile, bring the heavy cream and shallot to a boil in a large skillet over medium-high heat, stirring occasionally. Reduce the heat to medium-low and simmer to thicken slightly, about 2 minutes. Stir in the Parmesan and season with salt and pepper.
- Layer half the agnolotti in a 9-by-11-inch baking dish. Top the pasta with the sliced tomatoes, basil and three-quarters of the mozzarella. Top with the remaining agnolotti and mozzarella. Pour the cream mixture over the top. Bake until golden and bubbly, 25 minutes. Cool slightly. Sprinkle Parmesan on top. Serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 614 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 146 mg |
| Sodium | 693 mg |
| Serving Size | 1 of 6 servings |
| Calories | 614 |
| Total Fat | 36 g |
| Saturated Fat | 22 g |
| Carbohydrates | 49 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 25 g |
| Cholesterol | 146 mg |
| Sodium | 693 mg |