Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid. Ingredients:
3 tablespoons olive oil, divided |
1 onion, peeled and chopped |
2 garlic cloves, peeled and minced |
1/4 cup sun-dried tomato, drained and chopped |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 teaspoon paprika |
1/8 teaspoon salt |
1/8 teaspoon ground black pepper |
8 ounces penne pasta |
8 ounces ricotta cheese |
1/2 cup parmesan cheese, grated |
Directions:
1. In a large skillet heat 2 tablespoons oil over medium-high heat.
2. Add onion and sauté for 4 minutes or until starting to brown.
3. Add garlic and sun-dried tomatoes; sauté 3 more minutes.
4. Add tomatoes, paprika, salt and pepper.
5. Stir well, reduce heat, cover and simmer 20 minutes.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Cook pasta for 7 minutes or until tender and still a bit firm.
8. Drain and toss with remaining 1 tablespoon olive oil.
9. Preheat oven to 350°F.
10. In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
11. Pour into a medium-sized baking dish and top with Parmesan cheese.
12. Bake for 20 minutes or until bubbly and lightly browned.
13. Serve garnished with chopped parsley and additional Parmesan cheese.
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