With its roasted vegetables and fresh basil, this gooey, cheesy pasta skillet dinner won a lot of hearts in the test kitchen. This dish is super family friendly, as the vegetables act as a vehicle for the sauce and all the cheesy goodness you can harness in one dish. It’s also easy—all you have to do to the veggies is crush them and give them time to cook down enough so the dish doesn’t get too watery. Either way, it’s a weeknight win.
I made this exactly as written except I added some chopped cooked chicken. It was wonderful! The whole family loved it, especially our one year old grandson!
can't wait to make this! Looks delicious, & so easy
My family loved it! it was way more than my iron skillet could handle, so I used a 3 inch deep 14 inch skillet! I added chopped chicken to make it a complete skillet meal and the fam really enjoyed it. It will easily feed 6-8 people. Instead of mozzerella "pearls" I used shredded mozzarella at the end. The pearls made it too stringy and hard to eat. I also used about 3/4 cup white wine to add a little extra flavor. This one is a "keeper."
I added mushrooms. So good!!!!
I want to try this sounds great. The recipe states “with its roasted vegetables” but I see no where that it says to roast veggies, which I love. Do you think the veggies could be roasted then Continue on to adding tomatoes etc?
We really liked this! I added more garlic, basil, and arugula and threw in sautéed mushrooms, because I always think recipes need more garlic and veggies. I served it with Italian sausage. A very tasty and easy summer pasta!
