Tomato Soup and Grilled Cheese Pasta Bake Recipe

Actually, it is now our second favorite, following this spaghetti bake. Inspired by the classic pairing, this simple weekday supper 

transforms familiar flavors into a game-changing dish that you'll want to prepare again and over again.

YIELDS: 8 serving(s) Prep TIME: 15 mins TOTAL TIME: 45 mins.

INGREDIENTS: 3 1-inch-thick slices country or sourdough bread, cut into ½-inch pieces 6 Tbsp. unsalted butter, melted and divided 1 6-ounce bag Organic Valley Italian Herb Mozzarella shreds 1 tsp. kosher salt, plus more to taste 1 lb. cavatappi, cooked al dente 2 cloves garlic, minced 1/2 yellow onion, diced 2 c. grape tomatoes, halved 1/2 tsp. freshly ground black pepper, plus more to taste 1/2 tsp. red-pepper flakes 1 tsp. dried basil 1 24-ounce jar marinara sauce 1/2 c. heavy cream 1/2 c. loosely packed chopped fresh basil leaves, plus more for serving

Step 1: Preheat the oven to 350° Fahrenheit.

DIRECTIONS:

Step 2: In a large bowl, mix bread, 4 tablespoons melted butter, and cheese. Toss until well coated; set aside.

Step 3: In a large pot, cook 2 tablespoons melted butter, garlic, and onion over medium-low heat. Sauté until the onion softens, about 4 minutes. Sauté the tomatoes for an additional 3 minutes.

Step 4: Stir in salt, black pepper, red pepper flakes, dried basil, marinara sauce, and heavy cream until heated through, about 5 minutes. 

Step 5: Remove from heat, then toss in the cooked pasta and fresh basil until the sauce is well combined.

Step 6: Transfer the pasta mixture to a 9-by-13-inch baking pan. Top with the bread and cheese mixture and bake uncovered for 7 to 10 minutes, 

Step 7: or until the bread turns golden brown and the cheese bubbles. Season with salt, pepper, and extra basil before serving.

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