Real life sometimes creates amazing blogging moments and it also may create extreme blogging delays. Delays not always related to not sharing posts but rather towards posting particular posts. Last Fall Kent created an amazing Rotini pasta dish and I totally forgot to share. He is a huge fan of facebook videos and recreating special recipes he finds. I hope the originator forgives me but he has since deleted the video so I cannot give appropriate credit. If this is yours please let me know and I will give credit.
I remember this dish well, it was the labour day weekend and Kent decided to try a new dish. Pasta with whipping cream sounded heavenly to me. Linda’s job was easy, head over to the neighbours and pick some fresh basil.
I love having a partner that loves to cook and create. Kent creates the meal, I create the dessert and the table setting. A couple obviously made for each other.
Try it out and let me know what you think. We loved it.
Cheese and Basil Rotini Pasta Dish
- 4 c homemade spaghetti Sauce
- 4 c tri coloured Rotini noodles
- 1 cup heavy cream or whipping cream
- 1 c fresh grated parmesan
- 1 c chopped baby tomatoes
- 2 c grated mozeralla
- In sauce pan heat up your left over spaghetti sauce ( or make fresh) [mv_img id="23529"]
- add fresh Parmesan and slowly stir until melted [mv_img id="23528"]
- add 1 cup whipping cream and slowly blend [mv_img id="23526"]
- in a separate pot bring rotini noodles to a boil and once tender, drain excess water [mv_img id="23523"]
- slowly toss the noodles in a small amount of Olive Oil
- Add noodles to you sauce [mv_img id="23521"]
- add one cup of grated mozzeralla
- add in baby tomatoes that you have cut in half
- place half of the Rotini mix in a casserole dish and top with mozeralla cheese
- add remaining pasta mixture and top with remaining cheese
- Place in oven covered for 20 minutes at 350,
- Remove and bake 10 minutes uncovered.
- Add fresh basil to the top and serve hot