Creamy Caprese Pasta

• 1 pound Whole Wheat Pasta (penne Or Rigatoni Work Best)
• 1 cup Favorite Pasta/Tomato Sauce (or More If You Desire)
• 13 cups Heavy Cream
• 13 cups Freshly Grated Parmesan Cheese Plus More For Garnish
• 4 ounces, weight Fresh Mozzarella, Cut Into Cubes
• 2 pints Grape Tomatoes (I Like Leaving Some Whole And Chopping Some)
• 1 bunch Fresh Basil Leaves
• 3 ounces, weight Fresh Mozzarella, Sliced Into Rounds

1. Preheat oven to 350 degrees F. Boil water and cook pasta according to package directions.
2. While pasta is cooking, heat tomato sauce over low heat in a large saucepan.
3. Once warm, stir in heavy cream and grated parmesan.
4. Once pasta is done cooking, drain and dump into the sauce, mixing to coat and turning off heat.
5. Fold in mozzarella cubes and grape tomatoes, then chop 3-4 fresh basil leaves and add them in, too.
6. Once combined, spray a baking dish with non-stick spray and pour the entire pasta mixture into the dish.
7. Top with fresh mozzarella rounds.
8. Bake for 25 minutes, or until cheese is golden and bubbly.
9. Top with additional fresh basil and grated cheese.
10. Serve with garlic bread.
11. You can also add in chicken, beef or seafood for some protein.

pasta, favorite pastatomato sauce, heavy cream, parmesan cheese, mozzarella, tomatoes, fresh basil, mozzarella

Taken from tastykitchen.com/recipes/main-courses/creamy-caprese-pasta-2/ (may not work)