- 12 Roma Tomatoes, halved
- 1 tablespoon Olive Oil
- Salt and Pepper, to taste
- 2 teaspoons Dried Basil
- 8 ounces Fresh Mozzarella, cubed into 24 pieces
- 8 ounces Penne
- 1 1/2 cups Heavy Cream
- 8 ounces Shredded Mozzarella Cheese
Preheat oven to 400°F. Spray large baking dish with non-stick cooking spray.
Place tomatoes on the bottom of the dish. Drizzle with olive, top with salt and pepper.
Roast in oven for 12 minutes or until tomatoes are soft.
In the meantime, in a large pot of boiling, salted water, cook penne about 12 minutes. Drain, set aside.
When tomatoes are done sprinkle with basil.
Top each tomato with a cube of mozzarella.
Spread penne evenly on top of tomatoes.
Pour heavy cream over pasta. Stir lightly.
Top with shredded mozzarella cheese. Place back in the oven.
Bake for 15-20 minutes or until cheese has melted.
Serve and ENJOY!