Antipasto Pasta Bake
This baked pasta dish combines tiny pasta shells, taleggio cheese, and all of the antipasto flavors you’ll find on any respectable Italian table. You will absolutely love it. Molto Bene!
Ingredients
8 ounces small pasta shells (half a box)
1 cup heavy cream
6 ounces of taleggio, cubed
2 tablespoons jarred roasted red pepper bruschetta
1 cup of deli meat, diced (e.g., mortadella, salami, bresaola)
12 green olives
4 artichoke hearts, quartered
2 tablespoons grated Parmesan cheese
Cooking spray
Instructions
Preheat oven to 350F. Coat an 8x8 baking dish with cooking spray.
Boil pasta shells.
Heat cream over medium low heat. Add taleggio and red pepper bruschetta. Stir continuously until cheese is completely melted.
Once pasta is cooked, drain and transfer to a bowl. Add the meats, olives, artichoke hearts and cheese sauce until well combined.
Transfer mixture to baking dish and sprinkle Parmesan over the top.
Bake for 25 minutes. Let cool for about 5 minutes before serving.
Antipasto Pasta Bake
Ingredients
Instructions
- Preheat oven to 350F. Coat an 8x8 baking dish with cooking spray.
- Boil pasta shells.
- Heat cream over medium low heat. Add taleggio and red pepper bruschetta. Stir continuously until cheese is completely melted.
- Once pasta is cooked, drain and transfer to a bowl. Add the meats, olives, artichoke hearts and cheese sauce until well combined.
- Transfer mixture to baking dish and sprinkle Parmesan over the top.
- Bake for 25 minutes. Let cool for about 5 minutes before serving.
Check out some of my other creations:
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