Creamy Pesto Pasta Bake

RECIPE: CREAMY PESTO PASTA BAKE Servings: 46 INGREDIENTS Pesto 4 cups basil 2 cloves garlic cup pine nuts cup parmesan, grated cup olive oil cup cold water cup heavy cream 1 teaspoon salt teaspoon pepper Pasta Bake 12 ounces fusilli, al dente 1 cup cherry tomatoes, halved 1 cup parmesan, grated 8 ounces mozzarella balls PREPARATION 1. To make the pesto, mix basil, garlic, pine nuts, parmesan, cold water, heavy cream, salt, and pepper in a food processor for about 30 seconds. Add in olive oil. Process until combined, set aside. 2. Cook fusilli to very al dente, or about 34 minutes before the package instructs for cook time, then drain pasta. 2. Halve cherry tomatoes. 3. In a skillet or casserole pan, mix fusilli, cherry tomatoes, and pesto. 4. Top with grated parmesan and mozzarella balls. 5. Bake at 400 Fahrenheit for 1015 minutes, or until mozzarella has melted. 6. Garnish with additional parmesan and fresh basil. Serve immediately. Inspired by: Music provided by Audio Network. Used with permission