Three-Cheese Baked Pasta

Ingredients

  • 2 (28-ounce) cans diced tomatoes, undrained
  • 1 tablespoon olive oil
  • 1 tablespoon chopped fresh parsley
  • 1 pound uncooked penne rigate (tube-shaped pasta)
  • 1 ½ cups (6 ounces) grated fresh pecorino Romano cheese, divided
  • Cooking spray
  • 1 cup (4 ounces) diced provolone cheese
  • + 9 more ingredients
    • ¼ cup minced garlic (about 12 cloves)
    • 1 ¼ cups diced onion
    • 1 ¼ teaspoons chopped fresh or 1/2 teaspoon dried thyme
    • 1/3 cup diced carrot
    • ¼ cup diced celery
    • ¼ cup chopped sun-dried tomatoes (packed without oil)
    • ½ teaspoon crushed red pepper
    • 1 cup part-skim ricotta cheese
    • 1 large egg white, lightly beaten

Preheat oven to 400°.

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 dice...

View full recipe at My Recipes

Comments

Variations on Three-Cheese Baked Pasta

  • Three-Cheese Baked Pasta
    • One 28-ounce can plum tomatoes, drained and juices reserved
    • 1 tablespoon melted unsalted butter
    • 3 cups fresh ricotta cheese
    • +9 other ingredients
  • Three-Cheese Baked Pasta
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    • 11 1/2-ounce log fresh goat cheese
    • 3 cup(s) whole milk
    • 11 1/2-ounce log fresh goat cheese
    • 3 cup(s) whole milk
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