A heartwarming, comforting dish that combines creamy textures with vibrant flavors, perfect for family dinners or quick weeknight meals.
Ingredients
Scale:
12 ounces of penne or rigatoni pasta
2 tablespoons olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
1 can (28 ounces) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
15 ounces ricotta cheese
1 large egg
1/2 cup grated Parmesan cheese
1/4 cup fresh parsley, chopped
1 teaspoon lemon zest
1 cup shredded mozzarella cheese
Extra fresh basil for garnish
Instructions
Preheat the oven: Set your oven to 375°F (190°C) to preheat.
Cook the pasta: In a large pot of salted boiling water, cook the pasta until al dente, about 8-10 minutes. Drain and set aside.
Prepare the tomato sauce: In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
Add tomatoes and herbs: Pour in the crushed tomatoes, oregano, basil, salt, and pepper. Allow the sauce to simmer for about 15 minutes.
Make the ricotta mixture: In a medium bowl, combine the ricotta cheese, egg, Parmesan cheese, parsley, and lemon zest. Mix until smooth.
Combine pasta and sauce: In a large mixing bowl, combine the drained pasta with the tomato sauce, ensuring the pasta is well-coated.
Layer the dish: In a greased 9x13 inch baking dish, add half of the pasta and tomato mixture, followed by half of the ricotta mixture. Repeat with the remaining pasta and ricotta.
Add mozzarella: Sprinkle the shredded mozzarella cheese evenly on top.
Bake: Place the dish in the preheated oven and bake for 25-30 minutes until bubbly and golden brown.
Garnish and serve: Let it rest for 5 minutes before garnishing with fresh basil.
