Q1: What is "agnolotti," and what is a good substitute if I can't find it?

Agnolotti is a type of stuffed pasta from the Piedmont region of Italy, very similar to a ravioli. The name means "little pillows." If you cannot find a package of prepared agnolotti in the refrigerated pasta section of your grocery store, you can absolutely substitute it with an equal amount of your favorite cheese-filled ravioli or tortellini .

Q2: Can I make this casserole ahead of time for a party?

Yes, this is a perfect make-ahead meal! You can fully assemble the entire unbaked casserole, cover it tightly, and keep it in the refrigerator for up to 24 hours . When you are ready to bake, just remove the cover and pop it in the oven (you may need to add 10-15 minutes to the baking time, as it will be starting from cold).

Q3: Can I use fresh mozzarella instead of the part-skim, sliced kind?

It is highly recommended to use a low-moisture, part-skim mozzarella for this recipe. Fresh mozzarella, which is packed in water, has a very high moisture content. As it bakes, it can release a significant amount of water, which can make your final casserole a bit soupy.

Q4: Do I have to cook the agnolotti before I bake it in the casserole?

Yes, it is highly recommended to give your pasta a quick boil first. Because this casserole has a relatively short baking time, par-cooking the agnolotti is the secret that guarantees that the pasta will be perfectly tender and cooked through in the final dish.

Q5: Can I use a different kind of sauce?

Of course! While the simple Parmesan cream sauce is delicious, this casserole would also be fantastic with a layer of your favorite jarred marinara sauce or a classic, rich Alfredo sauce .

The Easiest Cheesy Lasagna Caprese (Pasta Bake!)

A simple and elegant vegetarian baked pasta dish, this ‘Lasagna Caprese’ uses prepared four-cheese agnolotti as a shortcut. The recipe features layers of cooked stuffed pasta, fresh, thinly sliced plum tomatoes, whole basil leaves, and mozzarella cheese. A quick and simple cream sauce, made with heavy cream, minced shallot, and Parmesan, is poured over the layers. The entire casserole is then baked until it’s golden brown and bubbly, capturing the classic flavors of a Caprese salad in a comforting pasta bake.

Author: Evelyn

Ingredients

Two 9-ounce packages quattro formaggi agnolotti
1 1/2 cups heavy cream
1 shallot, minced
1/4 cup grated Parmesan, plus more for serving
Kosher salt and freshly ground black pepper
8 to 10 plum tomatoes, thinly sliced
1 cup fresh basil leaves
8 ounces part-skim mozzarella, thinly sliced

Instructions

Preheat the oven to 350°F.
Bring a large pot of salted water to a boil. Cook the agnolotti according to the package directions. Drain and set aside.
While the pasta is cooking, bring the heavy cream and minced shallot to a boil in a large skillet over medium-high heat.
Reduce the heat to medium-low and let the cream simmer for about 2 minutes to thicken slightly. Stir in the Parmesan cheese and season with salt and pepper.
Assemble the Casserole: In a 9-by-11-inch baking dish, layer half of the cooked agnolotti.
Top the pasta with the sliced tomatoes, fresh basil leaves, and three-quarters of the mozzarella slices.
Top with the remaining agnolotti and the rest of the mozzarella.
Pour the prepared cream mixture over the top of the entire casserole.
Bake: Bake for 25 minutes, until the top is golden and the sauce is bubbly.
Let the dish cool slightly, then sprinkle with more Parmesan cheese before serving.

Notes

This recipe is a quick and easy take on lasagna, using pre-made stuffed agnolotti instead of traditional noodles and a lengthy sauce.
Layering the fresh basil leaves whole provides bright pockets of flavor in the finished dish.
Letting the casserole cool slightly before serving allows the sauce to set, making it easier to slice.

Find it online: https://cookupjoy.com/lasagna-caprese/