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    You are in: Home / Recipes / Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese Recipe
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    Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

    Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese. Photo by CanadianEmily

    1/1 Photo of Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    25 mins

    20 mins

    spatchcock's Note:

    I love this recipe for busy nights, or at the end of a stressful day when we want easy comfort food. This is easy, but not cheap-tasting and is healthy. I use whole-wheat penne for the pasta, so I usually use a bit more tomato juice since whole-wheat pasta tends to need more liquid.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large skillet heat 2 tablespoons oil over medium-high heat.
    2. 2
      Add onion and sauté for 4 minutes or until starting to brown.
    3. 3
      Add garlic and sun-dried tomatoes; sauté 3 more minutes.
    4. 4
      Add tomatoes, paprika, salt and pepper.
    5. 5
      Stir well, reduce heat, cover and simmer 20 minutes.
    6. 6
      Meanwhile, bring a large pot of salted water to a boil.
    7. 7
      Cook pasta for 7 minutes or until tender and still a bit firm.
    8. 8
      Drain and toss with remaining 1 tablespoon olive oil.
    9. 9
      Preheat oven to 350°F.
    10. 10
      In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
    11. 11
      Pour into a medium-sized baking dish and top with Parmesan cheese.
    12. 12
      Bake for 20 minutes or until bubbly and lightly browned.
    13. 13
      Serve garnished with chopped parsley and additional Parmesan cheese.

    Ratings & Reviews:

    • on November 13, 2014

      35

      I picked this recipe because I had some ricotta cheese frozen and wanted to use it up! I found this recipe a little on the dry side and lacked in the taste department. If I was to do this one again, I would add 3 - 4 garlic...increase on the paprika...add more salt and pepper....add hot sauce. I had 1 cup of ricotta cheese, so added all of it! Seasoned the pasta with olive oil, little salt and pepper. I added 4 large mushrooms, chopped, but could have added more (8) as they did cook down. The only bonus I would give this recipe was that my 2 year old grand son loved it. The adults thought it was a little on the dry side. If I was to do this one again, once the casserole is assembled, I would add some more liquid of some sort, check the seasoning and add more parmesan cheese!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 01, 2010

      45

      I wouldn't say it's super fast, but it is easy and tastes good. I didn't have parmesan (oops) so I used an Italian breadcrumb & parmesan mix for the topping. I split it into two smaller casseroles - one for the freezer and one for dinner, each serves two. Next time I'll have to try adding kalamata olives, that sounds good!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 15, 2008

      45

      I really like the taste considering the simple prep. I agree with the author...low cost, healthy, and pretty quick. Thanks...

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

    Serving Size: 1 (274 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 500.5
     
    Calories from Fat 206
    41%
    Total Fat 22.9 g
    35%
    Saturated Fat 8.6 g
    43%
    Cholesterol 41.1 mg
    13%
    Sodium 610.3 mg
    25%
    Total Carbohydrate 59.4 g
    19%
    Dietary Fiber 8.7 g
    35%
    Sugars 6.6 g
    26%
    Protein 17.4 g
    34%

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