Baked penne with tomato and salted ricotta
- Vegetarian
- Energy Kcal 467
- Carbohydrates g 71.3
- of which sugars g 7.3
- Protein g 15.2
- Fats g 13.5
- of which saturated fat g 4.62
- Fiber g 4.2
- Cholesterol mg 22
- Sodium mg 674
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 20 min
- Serving: 4
- Cost: Very low
PRESENTATION
This baked penne dish is straight out of the sunny kitchens of southern Italy. And listen, they really know how to turn a simple meal into something special. The penne rigate? Really really great for this, with its ridges holding onto the sweet cherry tomato sauce—which is super tasty. You'll love how the tender pasta contrasts with the crispy edges from baking. It's like magic, honestly. The tomatoes bring in this natural sweetness while ricotta salata** adds a salty, crumbly bite. For real, it's that classic Mediterranean vibe. It is quick to put together, but it tastes like you spent hours. The aroma of bubbling sauce and golden cheese filling the kitchen? Seriously good.
Down in southern Italy, this kind of baked pasta recipe is a go-to for easy meals. Perfect for family gatherings or those last-minute dinners. The mix of golden baked penne and homemade tomato sauce offers comfort without feeling heavy. Perfect for any typical Italian meal. And ricotta salata? Not just any cheese. It's got this firm, salty kick that balances the moist, tangy sauce, keeping every bite super super interesting. From Sicily to Calabria, they might use different pasta shapes or herbs, but the idea? Pretty simple. Balance the flavors and let the ingredients shine.
Serving this Italian baked pasta is stress-free. And perfect for both chill weeknights and relaxed Sunday lunches. When you want something that feels special yet doable, this family dinner recipe hits the spot. Plus, it brings everyone together around the table. Enjoy the beautiful harmony of flavors in this Mediterranean favorite—making every meal memorable and satisfying. Can't go wrong with that!
- INGREDIENTS
- Penne Rigate pasta 3 ¼ cups (320 g)
- Cherry tomatoes 4 ¾ cups (700 g)
- Extra virgin olive oil 2 tbsp (30 g)
- Garlic 1 clove
- Basil to taste
- Salted ricotta cheese 5.3 oz (150 g)
- Fine salt to taste
How to prepare Baked penne with tomato and salted ricotta
To prepare baked penne with tomato and ricotta, start by preparing the sauce. Wash the cherry tomatoes and cut them into quarters, then pour the oil along with the garlic into a large saucepan 2, let it brown over moderate heat, and add the cherry tomatoes 3.
Salt and add the basil 4, then cover with a lid 5, let it cook for about 15 minutes, and once cooked, remove the garlic 6 and turn off the heat.
Grate the salted ricotta with a large-hole grater 7 and cook the pasta in plenty of boiling water, salted to taste 8. Drain it al dente 9
and pour it directly into the prepared sauce 10. Add the salted ricotta 11, keeping about 1.75 oz aside, which will be used to gratinate the surface. Then pour the pasta into a 10.5x7.5 inch baking dish 12.
Cover the pasta surface with the reserved salted ricotta 13 and bake in a static oven preheated to 464°F with the grill mode for 3-4 minutes (if using a convection oven, set it to 428°F). Once baked 14 serve your baked penne with tomato and salted ricotta immediately 15.