Creamy Tomato Basil Rice and Pasta Bake

1.Preheat your oven to 375°F (190°C).

2.In a large pot, bring 4 cups of water to a boil. Add the basmati rice and a pinch of salt. Cook according to package instructions until tender, then drain and set aside.

3.In another pot, cook the pasta according to package instructions until al dente. Drain and set aside.

4.In a large skillet, heat the olive oil and butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

5.Add the diced tomatoes to the skillet and cook for another 3-4 minutes until they start to soften.

6.Stir in the tomato sauce, heavy cream, dried basil, salt, and pepper. Let the sauce simmer for about 5 minutes, stirring occasionally.

7.In a large mixing bowl, combine the cooked rice, pasta, and the creamy tomato sauce. Mix well until everything is evenly coated.

8.In a baking dish, layer the crushed rice cakes at the bottom. Pour half of the rice and pasta mixture over the rice cakes, then sprinkle half of the shredded cheese on top.

9.Add another layer of the remaining rice and pasta mixture, followed by the remaining cheese on top.

10.Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

11.Remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown.

12.While the bake is in the oven, warm the tortillas in a dry skillet for about 30 seconds on each side until soft.

13.Serve the creamy tomato basil rice and pasta bake hot, with warm tortillas on the side.