Food and Recipes Pasta Baked Linguine With Spicy Tomato-Cream Sauce 3.0 (2) 2 Reviews Baked pasta dishes are definitely on point for comforting meals in the cooler fall months but, on busy weeknights, we don't always have the time to pull it off. Refrigerated pastas can come in handy and cut the prep and cook time, meaning you can get a hearty, hot meal on the table in less than 30 minutes. Fresh refrigerated linguine has a shorter cook time than dry pasta and it cooks directly with the sauce. Don't worry about the large amount of liquid in the pan. As the pasta cooks, starch will be drawn out to thicken the sauce. Make a sauce using diced tomatoes, water, cream, and seasonings, then add pasta and cheese. Broil in the oven, top with seasoned cherry tomatoes, and supper is ready. This baked linguine recipe cooks in one oven-proof skillet, making clean-up a breeze. When you're looking for a simple meal-in-one, pull out a skillet. Most skillet suppers go from stovetop to oven to table, making a great choice for weeknight dinners or casual, family-style entertaining. By Lisa Cericola Lisa Cericola Lisa is the Deputy Editor at Southern Living and joined the team in 2015. She works with the Southern Living Test Kitchen to create recipes for the site and print magazine, edits the magazine's food section, and writes digital food stories as well. Previously, she was the features editor at Food Network Magazine and has more than 15 years of experience writing, editing, and managing photo shoots for print and digital lifestyle brands. Southern Living's editorial guidelines and Patricia S York Patricia S York Assistant Food Editor Pat is an Assistant Editor at Southern Living and has been a part of the team since 2006. She works with the Senior Food Editor to plan monthly print food features and stories that will highlight Southerners making a difference through food, share delicious recipes that utilize seasonal produce, and offer exceptional reader service. Pat also writes digital content on a variety of topics including cooking, gardening, and pets.One of the reasons Pat enjoys living in Birmingham is because it is centrally located between the mountains and the Gulf coast. She spends her free time gardening, hiking with her dogs, and pursuing her goal of becoming a better horsewoman. Southern Living's editorial guidelines Updated on April 2, 2022 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos; Prop Styling: Christine Keely; Food Styling: Emily Nabors Hall Active Time: 20 mins Total Time: 20 mins Servings: 6 Ingredients 3 tablespoons unsalted butter 2 garlic cloves, finely chopped (about 2 tsp.) ¼ teaspoon crushed red pepper 1 (14.5-oz.) can diced fire-roasted tomatoes, undrained 1 cup heavy whipping cream ½ teaspoon black pepper 1 ¼ teaspoons plus ⅛ tsp. kosher salt, divided 2 (9-oz.) pkg. refrigerated linguine (such as Buitoni) 6 ounces pre-shredded Italian 6-cheese blend, (about 1 ½ cups), divided 1 pint cherry tomatoes, halved (about 2 cups) 1 teaspoon extra-virgin olive oil Torn fresh basil leaves, for garnish Directions Preheat oven to broil with oven rack about 4 inches from heat. Melt butter in a 12-inch ovenproof skillet over medium. Add garlic and red pepper, and cook, stirring constantly, until fragrant, about 1 minute. Add diced tomatoes, and cook, stirring occasionally, 5 minutes. Stir in 1 ¾ cups water, heavy cream, black pepper, and 1 ¼ teaspoons of the salt; bring to a simmer. Stir in pasta. Cook, stirring constantly, until pasta is tender, about 2 minutes. Reduce heat to low; stir in ¾ cup of the cheese until melted and pasta is fully coated. Sprinkle with remaining ¾ cup cheese. Broil in preheated oven until sauce is bubbly and cheese is golden brown, about 2 minutes. Meanwhile, stir together cherry tomatoes, olive oil, and remaining ⅛ teaspoon salt in a small bowl. Spoon tomato mixture over pasta; garnish with basil. Rate it Print