Peach Pasta Bake

To begin crafting your Peaches and Cream Pasta Bake, the technique of sautéing garlic and peaches is crucial for maximizing flavor while preventing mushiness. Start by heating a tablespoon of olive oil in a large skillet over medium heat. Once the oil is shimmering, add minced garlic—about 2-3 cloves, depending on your preference. Sauté the garlic for about 30 seconds until it becomes fragrant but not browned, as burnt garlic can impart a bitter taste.

Discover the delightful fusion of sweet and savory with the Peaches and Cream Pasta Bake! This innovative recipe features juicy peaches melded with creamy pasta, rich cheeses, and aromatic herbs, creating a warm, bubbling casserole perfect for any occasion. Easy to prepare and visually stunning, it’s not only a family favorite but also a conversation starter at gatherings. Experience a unique culinary journey that redefines traditional pasta dishes with this captivating bake.

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Ingredients

12 oz rigatoni pasta

3 ripe peaches, sliced (fresh or canned)

1 cup ricotta cheese

1 cup shredded mozzarella cheese

1 cup grated Parmesan cheese

1/2 cup heavy cream

2 garlic cloves, minced

1 tablespoon fresh basil, chopped

1 tablespoon olive oil

Salt and pepper to taste

1/2 teaspoon red pepper flakes (optional)

Fresh basil leaves for garnish

Instructions

Preheat the oven: Preheat your oven to 375°F (190°C).

Cook the Pasta: In a large pot, bring salted water to a boil. Add the rigatoni and cook according to package directions until al dente. Drain and set aside.

Sauté Garlic and Peaches: In a skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant. Add the sliced peaches and cook for an additional 3-4 minutes, just until they start to soften. Season with salt, pepper, and red pepper flakes. Remove from heat.

Prepare the Ricotta Mixture: In a large bowl, combine the ricotta cheese, heavy cream, half of the mozzarella, half of the Parmesan cheese, and chopped basil. Mix well to create a creamy sauce. Season with salt and pepper.

Combine Ingredients: Fold in the cooked rigatoni and sautéed peaches into the ricotta mixture until everything is well coated.

Assemble the Bake: Transfer the pasta mixture to a greased 9x13 inch baking dish. Spread it out evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.

Bake: Place the dish in the preheated oven and bake for 25-30 minutes, or until the top is golden and bubbly.

Garnish and Serve: Once baked, remove from the oven and let it cool for about 5 minutes. Garnish with fresh basil leaves before serving.

Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6 servings