RCI-ND.001.0036.001

Baked Penne

Name: Baked Penne
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1 cup uncooked penne pasta; 1 cup ricotta cheese; 4 unit eggs (separated and brought to room temperature); 1/4 cup unsalted butter (melted); 1/8 tsp cream of tartar; 1 Pinch of salt; 1/4 tsp freshly ground black pepper; 1 tsp minced garlic; 1 unit tbs flat-leaf parsley (finely chopped); 1/2 cup mozzarella cheese; 1 1/2 cups tomato paste; 4 unit leaves fresh basil

Baked Penne from the Recidemia collection

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

uncooked penne pasta
1 cup
ricotta cheese
1 cup
eggs
separated and brought to room temperature
4 unit
unsalted butter
melted
1/4 cup
cream of tartar
1/8 tsp
of salt
1 Pinch
freshly ground black pepper
1/4 tsp
minced garlic
1 tsp
tbs flat-leaf parsley
finely chopped
1 unit
mozzarella cheese
1/2 cup
tomato paste
1 1/2 cups
leaves fresh basil
4 unit

Method

In a gallon of salted, boiling water, cook pasta to al dente. Drain and rinse with cold water. Set aside.

Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.

In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.

Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of a 375 degree oven for 15 minutes.

Remove foil and lower temperature to 350. Bake for another 30 minutes or until browned and bubbly on top.

Place serving portions onto plates and garnish with basil. Serve warm.

Baked Penne

Ingredients

Method

What Makes This Variant Distinct