Thursday, August 19, 2010

Stuffed Shells - Deconstructed

This was cheesy and amazingly easy. So much easier than trying to stuff shells. I love a good baked pasta - just don't overcook the pasta - otherwise it's can end up tasting like grade school cafeteria food.

Baked Penne Pasta serves 4

1/2 pound penne
couple tablespoons olive oil
1/2 onion chopped
1 clove garlic chopped
1 and 1/2 cups homemade tomato crush (or canned if you haven't)
1 cup ricotta cheese
1 large ball fresh mozzarella chopped
1/2 cup grated parmesan
1/4 cup pesto this is a basic recipe or use a good store bought
couple teaspoons olive oil

In a large pot of boiling salted water cook the penne for 1/2 of the recommended time and drain. In a saucepan heat the oil and add the onion cooking about 15 min, or until soft. Add the garlic during the last couple min then pour in the tomato sauce and cook until thickened - about 20 min. Salt to taste. In a bowl mix the ricotta, about 3/4 of the mozzarella and 1/4 cup parmesan, the pesto and some s&p. In a medium square baking dish put a little oil and half of the pasta. Pour over about 1/2 of the tomato sauce and then top with the cheese mixture. Next, put the remaining pasta and pour over the remaining sauce. Top with the remaining chopped mozzarella and parmesan and drizzle with oil. Bake at 350 for about 30 min or until golden brown and bubbly. Let sit at least 5 min and then serve with some garlic bread.

No comments:

Post a Comment