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Ricotta Pasta with Tomatoes al Forno

Recipe information

  • Yield

    4 servings

Ingredients

Omit

Frozen peas
Grape tomatoes

Add

1/2 cup additional Parmigiano-Reggiano or Romano cheese
3 garlic cloves, chopped
1 14-ounce can crushed tomatoes
1/2 pound fresh mozzarella, thinly sliced

Preparation

  1. Step 1

    Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, 8 minutes. Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper. Simmer for 5 minutes, then turn off the heat.

    Step 2

    Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.

    Step 3

    Drain the pasta. Add it to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Add the tomato sauce and the basil and toss again to combine. Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmigiano cheese and the slices of fresh mozzarella over the top. Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.

Rachael Ray 365: No Repeats
TagsPastaItalianEuropeanRicottaCheeseDairyTomatoVegetableStarterDinnerCookbooks
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