Cheesy Baked Elbows

Elbows al Forno

About This Recipe

Here's the perfect way to satisfy the kids every time with a dressed up version of mac n' cheese. Try Barilla Elbows with mozzarella, Parmigiano, cherry tomatoes and Italian herbs.

PREP TIME: 15 minutes

COOK TIME: 60 minutes

SERVES: 6-8

BARILLA PASTA:
Elbows Elbows

Ingredients

1/2 BOX Barilla Elbows
2 CUPS Low Moisture Part-Skim Mozzarella Cheese, Shredded
1 3/4 CUP Milk
3/4 CUP Parmigiano Reggiano Cheese, Grated, Divided
1/3 CUP Onion, Finely Chopped
2 Eggs, Lightly Beaten
1/2 TEASPOON Salt
TO TASTE Black Pepper, Freshly Ground
1 PINT Cherry Tomato, Sliced, Divided
TO TASTE Fresh Basil, Julienne

Cooking Instructions

    PREHEAT oven to 350ºF.
    COOK Barilla Elbows in salted water according to package directions. Drain.
    STIR in pasta with mozzarella cheese, milk, ½ cup of the Parmesan cheese, onion, eggs, and seasonings in a large bowl.
    SPOON half of the pasta mixture into a lightly greased 2-quart baking dish.
    TOP with half of the tomatoes and remaining pasta mixture.
    BAKE for 40 minutes. Top with remaining tomato. Sprinkle with remaining ¼ cup Parmesan cheese; continue baking 10 minutes. Let stand 5 to 10 minutes before serving.
    GARNISH with julienne strips of fresh basil, if desired.

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