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!
Course
Main Course
Cuisine
Italian
Keyword
basil, Bocconcini, Farfalle, Passata
Ingredients
4cups300 gr Farfalle (58 CHO/85 GR) 204.7 CHO
1jar680 ml Gigi’s Passata (3 CHO/1/2 CUP/125 ML) 16.32 CHO
Large250 gr Bocconcini ball (1 CHO/30 GR) 8.33 CHO
1cup70 gr Parmesan Cheese, Grated 0 CHO
4 - 5large Basil leaves + more for garnish 0 CHO
¼tsp.Garlicminced 0 CHO
¼tsp.Salt 0 CHO
¼tsp.Pepper 0 CHO
TOTAL CHO 229.35 CHO
TOAL WEIGHT 1427 GRAMS
229.35CHO DIVIDED BY 1427 GRAMS = .16 CHO/GRAM
½CUP= 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.