Farfalle, beautiful little bow ties or butterfly pasta add some fun to dinner. Best suited to cream or tomato sauces, farfalle has been around for centuries. Easy to substitute Gluten Free pasta, simply cook until just el dente.
Baked Farfalle
Very similar to Baked Ravioli, without the meat. Sometimes the girls want simple comfort food, especially on one of the coldest days of the year. Gooey delicious!
Ingredients
- 4 cups 300 gr Farfalle (58 CHO/85 GR) 204.7 CHO
- 1 jar 680 ml Gigi’s Passata (3 CHO/1/2 CUP/125 ML) 16.32 CHO
- Large 250 gr Bocconcini ball (1 CHO/30 GR) 8.33 CHO
- 1 cup 70 gr Parmesan Cheese, Grated 0 CHO
- 4 – 5 large Basil leaves + more for garnish 0 CHO
- ¼ tsp. Garlic minced 0 CHO
- ¼ tsp. Salt 0 CHO
- ¼ tsp. Pepper 0 CHO
TOTAL CHO 229.35 CHO
- TOAL WEIGHT 1427 GRAMS
- 229.35 CHO DIVIDED BY 1427 GRAMS = .16 CHO/GRAM
- ½ CUP = 95 GRAMS .16 CHO x 95 GRAMS 15.2 CHO/1/2 CUP
Instructions
- Pre heat oven to 400
- Bring salted water to a boil and cook pasta 8 minutes until just el dente.
- Meanwhile, bring Passata to a simmer in skillet with chopped basil, salt, pepper and garlic.
- Drain pasta and toss with Passata. Either cook in the same skillet or transfer to oven proof serving dish.
- Slice bocconcini and layer over the pasta and top with grated Parmesan cheese.
- Bake for 15 minutes.
- Turn on broiler and broil until cheese is golden brown.
- Let rest 5 – 10 minutes before serving.
- Garnish with more fresh basil if desired.
