Baked Penne with Ricotta and Mozzarella
This baked penne combines Galbani® Ricotta and Mozzarella with tomato sauce, roasted peppers, and marinated artichokes in a classic dish. The ricotta and diced mozzarella are mixed directly into the sauce, creating creamy pockets throughout the pasta as it bakes. Topped with melted mozzarella and baked until bubbly, it makes a comforting option for family dinners or weekend meals.
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16 oz. Galbani® Mozzarella, 1/2 inch dice
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8 oz. Galbani® Ricotta
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8 oz. Galbani® Mozzarella, shredded
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8 cups tomato sauce
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1 cup roasted peppers, diced
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1 cup marinated artichoke hearts, quartered
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1 lb. penne, cook as directed
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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.
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16 oz. Galbani® Mozzarella, 1/2 inch dice
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8 oz. Galbani® Ricotta
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8 oz. Galbani® Mozzarella, shredded
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8 cups tomato sauce
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1 cup roasted peppers, diced
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1 cup marinated artichoke hearts, quartered
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1 lb. penne, cook as directed
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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.