My husband was way too excited for this. He loves cheesy pasta, and let me tell you, this has a lot of cheese! It was moist and perfectly cooked, we were really nervous that it was going to be dried out, but that was not the cause! We loved it.
Ingredients:
2 tbsp Extra Virgin Olive Oil
1 Onion, finely chopped (1/2 cup)
3 Cloves Organic Garlic, finely chopped
2 bottles of Marinara Sauce (I used Prego Super Chunky Garden Combo)
2 tsp Sea Salt
Black Pepper to taste
1 lb dried Ziti or Penne Pasta
1 cup Whole Milk Ricotta Cheese
1 large Egg
1/2 Cup Freshly Grated Parmesan Cheese
8 oz Freshly Grated Mozzarella Cheese
12 slices Provolone Cheese
Instructions:
Preheat the oven to 375 degrees.
In a large skillet over medium high heat, add olive oil and saute the onion for 2 minutes until soft. Add the garlic and season with salt and pepper, cook another minute. Add the marinara sauce and heat until hot.
In a large pot, bring water to a slow boil, add in sea salt and olive oil for taste, add the pasta and cook, stirring occasionally, for about 6-8 minutes or until al dente, you don't want to over cook these.
In a small bowl, combine the ricotta cheese, egg, parmesan cheese.
Pour about 2 tbsp of olive oil in the bottom of a 9×13 pan and coat.
Drain the pasta and pour in half the pasta and add half the sauce. Stir to combine.
Put dollops of ricotta cheese mixture on top of the pasta. Top it with 6 slices of Provolone cheese, then half the mozzarella cheese.
Repeat with the remaining pasta, sauce, ricotta cheese mixture and cheeses.
Top with fresh Parmesan cheese and bake uncovered for 30 minutes. If you want you can broil for the last few minutes to get the cheese bubbly, but it's not necessary. Serve hot and enjoy!
Comments