After making spanakopita, I was left with a mostly full container of ricotta. I had bookmarked this recipe a while ago and decided to give it a try. After all, I needed to use the rest of the ricotta up! I loved the way this dish turned out. It’s a sweet tomato sauce and the creaminess of the baked ricotta goes perfectly with it. Give it a try – it won’t disappoint!
Penne with Tomato Sauce and Baked Ricotta
1 15-ounce container part-skim ricotta, drained
2 tablespoons olive oil, divided
salt and pepper, to taste
1 teaspoon dried oregano
1 pound whole wheat penne
1 medium onion, chopped
3 cloves garlic, minced
1 28-ounce can crushed tomatoes
3 tablespoons balsamic vinegar
fresh basil, torn
1/2 cup freshly grated Parmesan
- Preheat oven to 400°F. Place ricotta in 9″ cake pan and press down to a 1-inch thick disk. Rub with 1 tablespoon olive oil and sprinkle with oregano, salt and pepper. Bake for 15 minutes and then set aside to cool.
- Cook pasta according to package directions.
- Meanwhile, heat remaining tablespoon of olive oil in a large saucepan. Add onion and garlic and cook until onion is translucent, about 3 – 5 minutes.
- Add tomatoes to onion and garlic and let simmer for 15 minutes. . Season with salt, pepper and balsamic vinegar.
- Top cooked pasta with sauce, ricotta, basil and Parmesan cheese.
adapted from Cate’s World Kitchen