Baked Penne with Tomato and Salted Ricotta

Baked penne with tomato and salted ricotta is a simple yet very tasty dish, ideal for a substantial meal. Here’s the recipe:

Ingredients

• 350 g of penne rigate
• 700 ml of tomato puree
• 1 small onion, finely chopped
• 2 cloves of garlic, chopped
• 2 tablespoons of extra virgin olive oil
• Salt and pepper to taste
• A pinch of sugar (optional, to balance the acidity of the tomato)
• Fresh basil to taste
• 200 g of salted ricotta, grated
• 100 g of mozzarella, cut into cubes
• 50 g of grated Parmesan cheese

Preparation

1. Preheat the oven to 200 °C.

2. In a large pan, heat the olive oil over medium heat and sauté the onion and garlic until they become transparent and fragrant.

3. Add the tomato puree to the pan. Season with salt, pepper, and a pinch of sugar. Let it simmer for about 15 minutes, until it starts to reduce slightly. Add the large pieces of basil towards the end of cooking.

4. Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente, according to the package instructions. Drain the pasta and set it aside.

5. In a large bowl, combine the pasta with the cooked tomato sauce and the diced mozzarella, making sure the pasta is well covered with sauce.

6. Transfer the mixture to a baking dish. Sprinkle the surface with grated salted ricotta and Parmesan.

7. Bake the penne in the oven for about 20 minutes or until they become golden and crispy on top.

8. Let it cool for a few minutes before serving.

Curiosity

In many parts of Southern Italy, salted ricotta is used to add flavor and texture to baked dishes. Its salty taste wonderfully contrasts with the natural sweetness of the tomato, making this simple dish rich in taste.

A tip: you could accompany the dish with a light red wine, like a Montepulciano d’Abruzzo, whose moderate tannins pair well with the vibrancy of the tomato and the saltiness of the salted ricotta.