Lunch: Baked Penne With Ricotta And Mozzarella Recipe
Ingredients
16 ounces Galbani® Mozzarella cheese, 1/2 inch dice
8 ounces Galbani® Ricotta cheese
8 ounces Galbani® Mozzarella cheese, shredded
8 cups tomato sauce
1 cup roasted peppers, diced
1 cup marinated artichoke hearts, quartered
1 pound penne, cook as directed
Instructions
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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Nutrition Facts
Serving Size: 8
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
