Description
This creamy baked pasta dish combines ricotta, mozzarella, and Parmesan cheeses with a rich marinara sauce, creating a comforting meal perfect for family gatherings. Easy to prepare and sure to delight, it’s a delicious way to enjoy pasta!
Ingredients
Scale
- 12 ounces of pasta (penne or rigatoni)
- 15 ounces of ricotta cheese
- 1 cup of grated Parmesan cheese
- 2 cups of shredded mozzarella cheese
- 1 large egg
- 2 cups of marinara sauce
- 2 cloves of garlic, minced
- 1 teaspoon of dried oregano
- 1 teaspoon of dried basil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Olive oil for greasing the baking dish
Instructions
- Preheat your oven to 375°F (190°C).
- In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente (about 8-10 minutes). Drain and rinse under cold water to stop the cooking process.
- In a large mixing bowl, combine ricotta cheese, half of the grated Parmesan cheese, the egg, minced garlic, dried oregano, dried basil, salt, and pepper. Mix until creamy.
- Gently fold the cooked pasta into the ricotta mixture until well coated.
- Lightly grease a 9×13 inch baking dish with olive oil.
- Spread a thin layer of marinara sauce on the bottom of the baking dish. Spoon the ricotta and pasta mixture into the dish, spreading it evenly.
- Pour the remaining marinara sauce over the pasta mixture. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Cover the dish with aluminum foil and bake for 25 minutes.
- Remove the foil and bake for an additional 15-20 minutes, or until the cheese is melted and slightly browned.
- Insert a knife into the center; if it comes out hot, its done.
- Allow the baked pasta to sit for about 10 minutes before serving.
- Garnish with fresh basil leaves if desired, then serve warm.
Notes
- Consider adding sautéed vegetables like spinach, zucchini, or bell peppers for added nutrition.
- For a heartier dish, add cooked ground beef, sausage, or chicken to the pasta mixture.
- Prep Time: 15 minutes
- Cook Time: 40-50 minutes