Description
A delightful dish that combines rich flavors and creamy textures, perfect for family dinners or cozy nights in.
Ingredients
Scale
- 300 grams (10.5 oz) pasta (penne or rigatoni work well)
- 400 grams (14 oz) canned whole tomatoes (or fresh roasted tomatoes)
- 250 grams (9 oz) ricotta cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 150 grams (5 oz) mozzarella cheese, shredded
- 50 grams (1.75 oz) parmesan cheese, grated
- Fresh basil leaves, a handful, chopped
- Salt and pepper, to taste
Instructions
- Preheat your oven to 190°C (375°F).
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. If using canned tomatoes, crush them with a spoon and add to the skillet, cooking for about 5-7 minutes until slightly thickened. If using fresh roasted tomatoes, simply add them to the skillet and stir gently.
- In a large mixing bowl, combine the cooked pasta, ricotta cheese, chopped fresh basil, and the tomato sauce. Season with salt and pepper to taste. Mix until everything is well combined.
- Transfer the pasta mixture into a greased baking dish. Spread it out evenly. Top with shredded mozzarella cheese and grated parmesan cheese.
- Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
- Remove the pasta bake from the oven and let it cool for a few minutes. Garnish with additional fresh basil if desired. Serve warm and enjoy!
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- To reheat, place the pasta bake in the oven at 350°F (175°C) until warmed through.
- If freezing, cover tightly and it can be frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 50mg
Keywords: pasta bake, roasted tomatoes, ricotta, comfort food, Italian cuisine