Sunday, November 15, 2009

Pasta with Edamame and Cheese

The original recipe for this is Creamy Bow Tie Casserole and I found it in a magazine ad. I didn't have all the exact ingredients, so I had to improvise using what I could dig up in the fridge. I used edamame instead of peas, and I left out the cherry tomatoes. It was really good since I love pretty much anything with edamame. It's very simple to make as well.

1/4 cup tomato paste
2 tablespoons pesto paste or 1/4 cup chopped fresh basil
1 teaspoon garlic paste or fresh garlic
15 ounces of ricotta
1 cup milk
8 ounces bow tie pasta, or other shape
4 ounces mozzarella, diced
1 cup frozen peas
1 cup halved cherry tomatoes
1 cup grated Parmesan

In a large bowl, whisk together the tomato paste, the pesto, the garlic and the ricotta. Whisk in the milk. Cook the pasta until it is tender. Drain well. Toss the pasta with the ricotta mixture. Stir in the mozzarella, peas, tomatoes, and half of the Parmesan. Spread the pasta in a buttered 8-inch square baking dish. Sprinkle with the remaining Parmesan. Cover with foil and bake in a 350F oven for 30 minutes. Uncover and bake 10 minutes longer.


  1. Yummy. I love pasta with any beans.

  2. I love edamame. I've never had it with pasta. I ought to try it.

  3. Great idea to sub edamame for peas. I like the texture better, and it's healthier.

  4. Thanks!

    I love the texture as well since they don't get mushy.