Baked Pasta With Sun-Dried Tomatoes and Ricotta Cheese

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 3  tablespoons olive oil, divided
• 1  onion, peeled and chopped
• 2  garlic cloves, peeled and minced
• 1⁄4 cup sun-dried tomato, drained and chopped
• 1 (14 1/2ounce) can diced tomatoes, drained
• 1  teaspoon paprika
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon ground black pepper
• 8  ounces penne pasta
• 8  ounces ricotta cheese
• 1⁄2 cup parmesan cheese, grated

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.