This baked pasta dish showcases cherry tomatoes slow-roasted for maximum sweetness, then tossed through tender pasta with fresh dill and a hint of Dijon mustard. The creamy glaze settles into the nooks of the pasta, offering a subtle tang complemented by the buttery crisp topping. This comforting yet elevated bake has a golden finish and an aromatic, savory flavor, making it satisfying for gatherings and family suppers alike.
Preparation time
35 minutes
Total time
1 minutes
Difficulty
medium
Servings
4
Meal
supper
Calories
530
Carbohydrates
52
Fat
28
Protein
16
Ingredients
12 oz pasta (penne or rotini)
2 cups cherry tomatoes, halved
2 tbsp olive oil
1/2 tsp salt
1/4 tsp pepper
1 cup heavy cream
2 tbsp dijon mustard
2 eggs
1 cup grated cheese (use as much from your standard ingredients, like cheddar or parmesan, otherwise omit)
2 tbsp fresh dill, chopped
2 tbsp butter
1/3 cup breadcrumbs (made from standard bread or use flour for a thinner topping)
Instructions
Preheat oven to 400°F. Cook pasta in salted water until just al dente; drain.
Spread cherry tomatoes on a baking sheet, drizzle with olive oil, sprinkle with 1/4 tsp salt and pepper, and roast 15 minutes or until soft.
In a large bowl, whisk together cream, Dijon mustard, eggs, and half the dill.
Combine cooked pasta, roasted tomatoes (with juices), and sauce mixture in a baking dish. Mix well. Stir in half the grated cheese if using.
Spread remaining cheese on top if using. In a small bowl, melt butter and mix with breadcrumbs or flour, then sprinkle over the top.
Bake for 20–25 minutes until golden and bubbling.
Garnish with remaining dill and serve hot.
Key ingredients