Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

READY IN: 45mins
Recipe by spatchcock

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.

Top Review by Abby Girl

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!

Ingredients Nutrition

Directions

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

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