Ricotta Pasta With Tomatoes Al Forno Recipes
PASTA WITH FRESH TOMATO SAUCE AND RICOTTA
This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.
Provided by David Tanis
Categories easy, pastas, main course
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
- Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
- Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
- Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.
PASTA AL FORNO (BAKED MACARONI)
Make and share this Pasta Al Forno (Baked Macaroni) recipe from Food.com.
Provided by CookingONTheSide
Categories Cheese
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Mix one cup of the sauce with the cooked macaroni.
- Mix the ricotta with 3/4 cup of grated cheese, parsley and egg.
- Add salt and pepper to taste and the red pepper flakes.
- Layer sauce on the bottom of a deep casserole.
- Add 1/3 of the pasta followed by 1/2 of the ricotta mixture.
- Sprinkle with 1/3 of the mozzarella.
- Put down a layer of sauce and repeat.
- Add the final layer of macaroni and top with sauce and the remaining 1/4 cup of grated cheese.
- Bake at 375 degrees for about 30 minutes or until the casserole is bubbling and the cheese on top starts to brown.
Nutrition Facts : Calories 744.2, Fat 28.7, SaturatedFat 15.4, Cholesterol 117.8, Sodium 1191.1, Carbohydrate 84.2, Fiber 7, Sugar 17.9, Protein 35.5
RICOTTA PASTA WITH TOMATOES AL FORNO
Steps:
- Prepare as for the master recipe, #192, sauteéing the garlic with the onions until soft, 8 minutes. Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper. Simmer for 5 minutes, then turn off the heat.
- Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.
- Drain the pasta. Add it to the bowl with the cheeses. Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper. Add the tomato sauce and the basil and toss again to combine. Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmigiano cheese and the slices of fresh mozzarella over the top. Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.
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