Friday, February 4, 2011

Cheesy Baked Pasta with Shrimp

mmmm....Cheesy baked pasta for a weekday dinner...can't get much better than that!

This dinner is easy, quick, and will surely impress your guests!  Also, I used a lot of ingredients that had been sitting in my cabinets/freezer, which is always nice.

I am off to see one of my best friends, Amber, this weekend!  I haven't seen her in what feels like forever, so I am very excited!

For Christmas, my Dad bought me Cheese from the Cal Poly Creamery.  I went to Cal Poly and received my Bachelor's Degree in ARCE (Structural Engineering).  Boy, do I miss SLO!  SLO by the way was voted one of the happiest places to live in the United States by Oprah!

My favorite cheese so far has been the cheddar, but this Galloping Gouda was awesome too!


 Have a great weekend!

Cheesy Baked Pasta with Shrimp
Serves 3 - 4

3 Cups Pasta - your choice - I used Shell Pasta
1 1/2 Cans Crushed Tomatoes
1/2 Red Onion Chopped
2 Large Garlic Cloves Chopped
1 1/2 Cups Frozen Medium Shrimp
2 Handfuls Spinach
1 Container Cherry Tomatoes cut into fourths
1 Bunch Basil Chopped
1 Cup Grated Gouda
1/2 Cup Grated Parmesan
1/2 Cup Whole Milk
1/4 Cup Panko Breadcrumbs
2 tsp Herbs De Provence
1 Pinch Crushed Red Pepper
Olive Oil

Preheat oven to 375˚F.  Boil water with salt in a large pot.  Add pasta and boil for about 6 minutes or a couple minutes less then the directions;  my directions called for 8 minutes.  I made the mistake of boiling the pasta too long and it was a little soggy.  Meanwhile, saute onion, garlic, salt and pepper in olive oil in a large saute pan until onion begins to become translucent.  Add crushed tomatoes, Herbs de Provence, and crushed red pepper.  Season to taste with salt and pepper.  Let simmer for about 10 minutes.  Add shrimp.  Simmer until shrimp are heated through.   Add 1/2 of both cheeses and milk and stir until thoroughly mixed.  Add spinach and chopped basil.  Mix in cooked pasta.  Pour mixture into a baking dish.  Top with remaining cheese and Panko breadcrumbs.  Bake for about 15 - 20 minutes until golden brown and crispy on top.  Serve!


  1. I need this in my belly right now! Come make it for me please!!

  2. I just tried this with mozzarella, cheddar, and pecorino-romano. It was absolutely delicious. Thank you for sharing!

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