A pasta bake made using the ingredients and flavors of our Zuppa Toscana soup.
|1 cup||Beehive Meals Zuppa Toscana (without liquid)|
|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)|
Follow Slow Cooking Instructions to cook soup from our Zuppa Toscana.
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.
Reduce heat to low and simmer for about 15 minutes, stirring frequently, until pasta is cooked all the way and liquid is absorbed.
Scoop Beehive Meals Zuppa Toscana, straining the liquid before adding to pasta.
Add shredded mozzarella cheese and stir until well combined.
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.