Creamy Herb and Tomato Pasta Casserole

Mac and cheese is all grown up with monterey jack, parmesan, garlic, basil, oregano, and red pepper flakes. Such cheesy, flavorful deliciousness!

It’s the first Monday of the month which means it’s another Secret Recipe Club reveal day. This month I was assigned to Anna’s blog Cheese with Noodles. At first I was deciding between her slow cooker honey basil parmesan pork or peanut butter melts, but with a blog name like that way easily swayed to make this casserole recipe instead. I was also excited to make use of all the fresh herbs currently growing in my garden.

This casserole did not disappoint. Such creamy, cheesy goodness that reminds me of mac and cheese but this is a slightly more adult version with the use of Monterey jack, parmesan, garlic, basil, oregano, red pepper flakes, and tomatoes. I served it along with a side salad to justify that second helping of pasta ;-). Thanks for the great recipe Anna! Be sure to check out her blog, I know I will be revisiting soon to make her ginger apricot cranberry sauce for Thanksgiving!

One year ago: Bacon Peanut Butter Swirled Scones with Chocolate Drizzle

Two years ago: Roasted Garlic Kale Hummus

Three years ago: No-Bake Funfettinutter Granola Bars

Four years ago: Blue Cheese Ball

CREAMY HERB AND TOMATO PASTA CASSEROLE

Serves 10

Ingredients:

1 lb. shell pasta

4 Tbsp unsalted butter

3 cloves garlic, minced

2 tsp dried basil (or 2 Tbsp fresh)

1 tsp dried oregano (or 1 Tbsp fresh)

1 tsp salt, plus more to taste

1/2 tsp crushed red pepper flakes

4 cup milk, divided

4 Tbsp cornstarch

8 oz. freshly grated parmesan, divided

8 oz. grated monterey jack cheese, divided

1 (16 oz.) can stewed tomatoes, drained

Directions:

1. Preheat oven to 350 and grease a 9×13-inch baking dish.
2. In a large pot of lightly salted water, boil pasta until just before al dente. Drain, return to pot, and cover.
3. While pasta cooks, melt butter in a large sauce pan over medium heat. Add garlic and seasonings and cook for 1 minute. Add 3-1/2 cups of the milk and heat almost to a simmer. In a measuring cup, whisk together remaining 1/2 cup milk and cornstarch until smooth. Stir into sauce and stir constantly until sauce thickens. Remove from heat and stir in all but 1/2 cup of the parmesan until melted.
4. Add sauce to pasta and stir to coat. Taste and add more salt if if desired. Pour half of the pasta into the baking dish and top evenly with the stewed tomatoes and 1 cup of the monterey jack cheese. Top with remaining pasta, the rest of the parmesan, and the rest of the monterey jack.
5. Bake until lightly golden and bubbly, about 40 minutes. Let sit for 10 minutes before serving.

Source: Cheese with Noodles