Baked Penne with Ricotta and Mozzarella


  • 16 oz. Galbani® Mozzarella, 1/2 inch dice
  • 8 oz. Galbani® Ricotta
  • 8 oz. Galbani® Mozzarella, shredded
  • 8 cups tomato sauce
  • 1 cup roasted peppers, diced
  • 1 cup marinated artichoke hearts, quartered
  • 1 lb. penne, cook as directed
  • Salt and Pepper, to taste


  • Preheat oven to 375°F.
  • Mix diced mozzarella, ricotta, tomato sauce, peppers, and artichokes in a large bowl. Season with salt and pepper.
  • Toss cooked pasta with sauce mixture and add to large baking dish. Top with shredded mozzarella and bake, tented with aluminum foil, for 25 minutes.
  • Remove foil and bake for 10 minutes until sauce is bubbly and cheese is browned.