Here is a rave review for the BRAMI pastas we've tried so far (spirals and radiatori) !! Flavor, texture, high fiber and protein content….everything we want is there in this delicious product. We have been enjoying more pasta meals than ever now that we have Brami on hand. Hot or cold, in casseroles or salads….my spouse and I are convinced that this has made it a healthier thing to eat pasta often than is true with ordinary wheat flour pasta, which just doesn't offer the nutritional advantages of this high fiber, high protein product. Other non-wheat pastas we've tried, for example those made from lentils or garbanzo flour, don't have the same firm texture as Brami, that holds up in cooking and is not mushy. Yay, Brami!
4 Cheese Tomato and Cream Penne Bake
4 Cheese Tomato and Cream Penne Bake
🕒 Prep & Cook Time: 40 min | Serves 4-6
Ingredients
- 1 ½ cup heavy cream
- 14.5 oz chopped canned tomatoes
- 3/4 cup freshly grated pecorino Romano cheese
- 3/4 cup coarsely shredded Fontina cheese
- 2 tablespoon ricotta cheese
- 3/4 cup thinly sliced mozzarella cheese, plus more for topping
- 3/4 teaspoon kosher salt, plus more for pasta water
- 12 fresh basil leaves, coarsely chopped
- 12 oz Brami penne
- 3 tablespoon unsalted butter, cubed
Instructions
- Heat oven to 500°F.
- Bring a large pot of salted water to a boil.
- In a mixing bowl, combine all ingredients except the pasta and butter. Stir well to combine.
- Once the water is boiling, add 2 tbsp of sea salt and parboil for 4 minutes. Drain in a colander.
- Add pasta to the mixing bowl, stirring to combine.
- Add pasta mixture to a medium sized baking dish (8x10). Dot the cubed butter, sprinkle a layer of mozzarella cheese, and bake until bubbly and brown on top, about 13-15 minutes.
- Remove from the oven and let rest 10–15 minutes before serving.
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