Heat olive oil in a large nonstick skillet over medium heat. Add onion, carrot, and celery; cook 10 minutes or until onion is tender, stirring frequently. Add garlic; cook for 1 minute, stirring constantly. Add sun-dried tomatoes, thyme, crushed red pepper, and diced tomatoes; cook 25 minutes or until thickened, stirring occasionally.
Combine 1 cup Romano, ricotta, parsley, and egg white in a bowl.
Cook pasta according to package directions, omitting salt and fat. Drain; return pasta to pan. Add ricotta mixture to pan, stirring to coat. Add tomato mixture and provolone, tossing just until combined (do not overstir). Spoon pasta mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with remaining 1/2 cup Romano. Bake at 400° for 25 minutes or until bubbly and top is browned.
Wine note: Here's one of the best-kept secrets in food and wine pairing: Cheese often works better with white wine than red. As proof, try this delicious cheesy baked pasta casserole with a crisp white such as pinot grigio, and watch how the wine's zesty acidity cuts through the richness of the cheeses. A favorite: Bollini Pinot Grigio from Italy. The 2004 is $ -Karen MacNeil
This is very good. Husband ate 3 helpings and asked me to pack the leftovers for his lunch. Followed the recipe and served it with a salad. It was an easy meatless recipe--perfect for Lent, which is when I made it. Definitely recommend.
Really savory, cheesy, and delicious. Feels like I'm getting away with something. Makes a TON of food, so be ready to have some fantastic leftovers! I replaced the celery with asparagus (personal preference), and everything went swimmingly. :D
Made this for our family of four adults, and thought it was excellent. Everyone really liked it. We made it with 28 oz of stewed tomatoes instead of 56 ounces of diced tomatoes -- because we didn't have exactly what the recipe called for. It didn't seem to hurt the recipe any!
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