Baked Penne with Ricotta and Mozzarella
Ingredients
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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
Directions
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.
Ingredients
Find Galbani Products
-
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
Directions
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.