Penne with Ricotta and Marinara


  • 8 oz. Galbani® Ricotta Cheese
  • 4 oz. Galbani® Parmesan Cheese
  • 8 oz. Galbani® Mozzarella Cheese, hand-shredded
  • 16 oz. penne pasta
  • 28 oz. tomato sauce


  • Cook spaghetti according to directions on package and drain.
  • Warm the tomato sauce in a saucepan over medium heat.
  • Blend ricotta with hand mixer until smooth and the consistency of sour cream.
  • Whisk the ricotta cheese into the warm tomato sauce until blended.
  • Heat sauce until hot, serve over cooked spaghetti.
  • Sprinkle with mozzarella and parmesan cheese.