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Preheat oven to 350°F. Lightly coat a 2-quart square baking dish with cooking spray; set aside. In a medium saucepan combine the water, quinoa and salt. Bring to a boil; reduce heat. Simmer, covered, about 15 minutes or until water is absorbed. Let stand for 5 minutes; uncover and fluff quinoa with a fork. Set aside.
In a large saucepan combine marinara sauce and tomato paste. Stir over low heat until smooth. Stir in Parmesan cheese, cream, crushed red pepper and black pepper. Bring to a boil; remove from heat. Add cooked quinoa; mix gently. Using a rubber spatula, fold in 3/4 cup tomatoes, shredded mozzarella cheese and 1/4 cup basil. Spoon mixture into the prepared baking dish, spreading evenly.
Top with fresh mozzarella. Bake, uncovered, about 30 minutes or until heated through. Top with the remaining 3/4 cup tomatoes and the remaining 1/2 cup basil.