Penne Rigate con Ricotta al Forno with Michael's Home Cooking

Boil water in a pot and add 1.5 teaspoons of salt.

Once boiling, add half of the package of penne rigate pasta and cook for 9 minutes for al dente.

In a bowl, break up the ricotta cheese.

Add 1 egg to the ricotta and beat it up a little.

Add at least 1/2 cup of mozzarella cheese to the mixture.

Add 1/4 cup of Pecorino Romano cheese and a little bit of pepper to the mixture.

Mix all the ingredients together until well combined.

After the pasta is cooked, add it to the ricotta mixture and mix it up.

Pour some tomato sauce into a baking dish.

Add the pasta mixture on top of the sauce in the baking dish.

Add more tomato sauce on top to cover the pasta.

Sprinkle the remaining Pecorino Romano cheese (about 1/4 cup) on top.

Spread the cheese evenly over the pasta.

Bake in a 375°F oven for 33 minutes.

Remove from the oven and let it cool for a bit before serving.

Equipment Needed

Spice Level:

Allergens