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Three-Cheese Baked Pasta Recipe

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This recipe for Three-Cheese Baked Pasta is from The Lindsley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T olive oil
1-1/4 C finely diced onion
1/3 C finely diced, or shredded carrot
1/4 C finely diced celery
1/4 C minced garlic (about 12 cloves)
1/4 C chopped sun-dried tomatoes (packed without oil)
1-1/4 tsp chopped fresh (or 1/2 tsp dried thyme)
1/2 tsp crushed red pepper
2 (28-oz) cans diced tomatoes, undrained
1-1/2 C (6 oz) grated fresh Pecorino-Romano cheese, divided
1 C part-skim ricotta cheese
1 T chopped fresh parsley
1 large egg white, lightly beaten
1# uncooked penne rigate
1 C (4 oz) diced provolone cheese
Directions:
Directions:
Preheat oven to 400º. Heat olive oil in a large nonstick skillet over medium heat. Add onion, carrot and celery; cook 10 minutes or until onion is tender, stirring frequently. Add garlic; cook for 1 minute, stirring constantly. Add sun-dried tomatoes, thyme, crushed red pepper and diced tomatoes; cook 25 minutes or until thickened, stirring occasionally.

Combine 1 C Romano, ricotta, parsley and egg white in a bowl. Cook pasta partially, about half way. Drain and return pasta to pot. Add ricotta mixture to pan, stirring to coat. Add tomato mixture and provolone, tossing just until combined (do not over stir).

Spoon pasta mixture into a 13 X 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 C Romano. Bake at 400º for 25 minutes or until bubbly and top is browned.
Number Of Servings:
Number Of Servings:
8

 

 

 

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