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.
Three-Cheese Baked Pasta
The diced provolone creates lovely little pockets of melted cheese throughout the casserole as it bakes. Cook the pasta while the tomato mixture simmers.
Yield: 8 servings (serving size: about 1 1/2 cups)
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Amount per serving
- Calories: 459
- Calories from fat: 28%
- Fat: 14.1g
- Saturated fat: 8.4g
- Monounsaturated fat: 4.8g
- Polyunsaturated fat: 0.9g
- Protein: 23g
- Carbohydrate: 59.2g
- Fiber: 5.8g
- Cholesterol: 33mg
- Iron: 2.9mg
- Sodium: 810mg
- Calcium: 517mg
- 1 tablespoon olive oil
- 1 1/4 cups diced onion
- 1/3 cup diced carrot
- 1/4 cup diced celery
- 1/4 cup minced garlic (about 12 cloves)
- 1/4 cup chopped sun-dried tomatoes (packed without oil)
- 1 1/4 teaspoons chopped fresh or 1/2 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper
- 2 (28-ounce) cans diced tomatoes, undrained
- 1 1/2 cups (6 ounces) grated fresh pecorino Romano cheese, divided
- 1 cup part-skim ricotta cheese
- 1 tablespoon chopped fresh parsley
- 1 large egg white, lightly beaten
- 1 pound uncooked penne rigate (tube-shaped pasta)
- 1 cup (4 ounces) diced provolone cheese
- Cooking spray
- Preheat oven to 400°.
- 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 $10. -Karen MacNeil
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Three-Cheese Baked Pasta Recipe at a Glance