Zuppa Pasta Bake

A pasta bake made using the ingredients and flavors of our Zuppa Toscana soup.

Recipe and Ingredients

Measurement	Ingredient
1 cup	Beehive Meals Zuppa Toscana (without liquid)
1 cup	Pasta
1 and 1/2 cup	Chicken Broth
1/2 cup	Heavy Cream
1/8 tsp	Black Pepper
2 tbsp	Shredded Mozzarella (inside)
1/2 tsp	Shredded Mozzarella (topping)

Measurement	Ingredient
1 and 1/2 cups	Beehive Meals Zuppa Toscana (without liquid)
2 cups	Pasta
2 cups	Chicken Broth
1 cup	Heavy Cream
1/4 tsp	Black Pepper
1/4 cup	Shredded Mozzarella (inside)
1/2 cup	Shredded Mozzarella (topping)

Measurement	Ingredient
2 cups	Beehive Meals Zuppa Toscana (without liquid)
3 cups	Pasta
2 and 1/2 cups	Chicken Broth
1 and 1/2 cup	Heavy Cream
1/2 tsp	Black Pepper
1/3 cup	Shredded Mozzarella (inside)
3/4 cup	Shredded Mozzarella (topping)

Measurement	Ingredient
2 and 1/2 cups	Beehive Meals Zuppa Toscana (without liquid)
4 cups	Pasta
3 and 1/3 cups	Chicken Broth
2 cups	Heavy Cream
3/4 tsp	Black Pepper
1/2 cup	Shredded Mozzarella (inside)
1 cup	Shredded Mozzarella (topping)

Instructions

Step 1:

Follow Slow Cooking Instructions to cook soup from our Zuppa Toscana.

Step 2:

In a large pot, add pasta, chicken broth, heavy cream and pepper and cook over high heat. Bring to a boil for about 2-3 minutes.

Step 3:

Reduce heat to low and simmer for about 15 minutes, stirring frequently, until pasta is cooked all the way and liquid is absorbed.

Step 4:

Scoop Beehive Meals Zuppa Toscana, straining the liquid before adding to pasta.

Add shredded mozzarella cheese and stir until well combined.

Step 5:

Transfer to baking dish. Top with leftover shredded mozzarella cheese.

Broil in oven for about 6-8 minutes or until cheese is melted and nice and golden brown.