Tuesday, January 31, 2012

Creamy Baked Asiago Thyme Pasta

Last week at one of my MOPS meeting (I totally double dip and go to two different meetings, but hey, I need all the socialization I can get!) we made a cute craft. It's a tiny little book, perfect for tucking in your purse or onto your nightstand. On the cover is stamped "One Line A Day". The purpose, if you haven't already guessed, is to write one line a day, everyday. Your one line can be anything from "AHHHHH", to "Must drink more coffee", or something a little more sophisticated. Then at the end of the year you can look back through and see everything you wrote.

I think this is a cute idea, but, honestly, I will never ever use it. I am the worst journal keeper ever. Ever. I used to try and keep diaries when I was younger. I'd start out really good, reflecting on my day every evening (or just transcribing my entire day, if I got to see that cute boy I liked that had no idea I was alive, what I ate, etc). Then I would forget to write for a few days. Then the next entry would be a few weeks later. Soon it was months and months in between each entry. Then I would get a new journal and swear I would do better this time, only to repeat the whole thing over again. Finally I just learned. I'm not a journal keeper. What about you, can you keep a journal, or are you more like me?

This is a delicious, slightly adult version of macaroni and cheese. The flavors are a bit more refined, but not so much that the kiddos won't like it, either. It is really creamy, and I love the combination of Asiago and Thyme here. It is also very quick to throw together, making it a great meal for during the week!

Creamy Baked Asiago Thyme Pasta (slightly adapted from Giada de Laurentiis)

1 pound pasta of your choice
2 1/4 cups grated Asiago cheese
8 ounces cream cheese
8 ounces sour cream
1 cup grated Parmesan cheese
1 1/2 TBSP freshly chopped thyme leaves
1/2 tsp salt
1/2 tsp pepper

Preheat oven to 375 degrees.
Butter a 9x13 baking dish.
Bring a large pot of water to boil over high heat.
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8-10 minutes.
Drain pasta, reserving 1 cup of the pasta cooking liquid.
In a large bowl combine 2 cups of the Asiago cheese, sour cream, cream cheese, Parmesan, thyme, salt pepper, cooked pasta and the pasta cooking liquid.
Gently toss to combine all the ingredients.
Place the pasta in the buttered baking dish and sprinkle with the remaining 1/4 cup Asiago cheese.
Bake until golden on top, about 25 minutes.
Let stand for 5 minutes before serving.


  1. My journal keeping abilities depend a lot on what is going on in my life. When I lived alone in the town of 1800 people, I wrote a lot. Now that I have my husband to be a sympathetic ear, I write much less.

    For a long time I thought you had to style your journal in a "dear diary, you know this and this..." way. Probably from all the diary books I read. But when I tried to do that myself it felt so disingenuous. Those are funny diaries to re-read though. ;)

  2. That sounds yum :)

    I'm rubbish at keeping diaries too but I like the idea of one line a day - it is so much more sustainable than transcribing your entire day, and it forces you to be succinct. Unlike this comment!

  3. It looks so creamy and delicious.


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