Three-Cheese Baked Pasta

Ingredients

• 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

Preparation

1. Preheat oven to 400°.
2. 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.
3. Combine 1 cup Romano, ricotta, parsley, and egg white in a bowl.
4. 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.
5. 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