Cheesy Pasta with Tomato Cream Sauce
This cheesy pasta with tomato cream sauce is weeknight comfort at its finest.
Yield: 6 servings
For the oven roasted tomatoes
  • 1 pint tomatoes
  • 2 tbsp olive oil
  • salt, to taste
  • 2 tsp sugar
For the pasta
  • 1 lb gemelli
  • 1 (28 oz.) can peeled whole tomatoes, with juices
  • 1 tbsp. butter
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced or pressed
  • ½ tsp. red pepper flakes
  • 1 tbsp. tomato paste
  • ½ tsp. kosher salt
  • Freshly ground pepper, to taste
  • 5 oz baby kale
  • 8 oz mozzarella, cubed
  • ¼ cup heavy cream
  • Minced fresh basil, to finish
  1. Heat oven to 350F.
  2. Toss the tomatoes, olive oil, a pinch of salt, and sugar together in a bowl. Spread on a parchment-lined baking sheet and bake for 30-40 minutes, turning once halfway through.
  3. Meanwhile, bring a large pot of salted water to a boil. Cook the pasta according to package instructions, until al dente. Drain well.
  4. Raise oven temperature to 400F.
  5. Put the canned tomatoes in a food processor or blender and pulse until mostly smooth.
  6. In a Dutch oven, heat the butter until melted. Add the onion to the pan and cook, stirring occasionally, until softened, about 4-5 minutes. Stir in the garlic, red pepper flakes, tomato paste, salt, and black pepper. Cook until garlic is fragrant and tomato paste starts to brown, about 1 minute. Pour in the blended tomatoes and baby kale and stir to combine. Bring to a boil and then simmer for 6-8 minutes, until thickened. Season to taste with salt and black pepper and stir in the cream.
  7. Remove from the heat and stir in the cooked pasta, mozzarella, and oven roasted tomatoes. Bake for 10-12 minutes or until the cheese is bubbling. Remove from the oven and let cool for a few minutes. Serve topped with the basil.
Recipe from Annie's Eats
Nutrition Information
Serving size: ⅙th of recipe
Recipe by Joanne Eats Well With Others at