Baked Pasta With Sun Dried Tomatoes And Ricotta Cheese Recipe

Ingredients for Baked Pasta With Sun Dried Tomatoes And Ricotta Cheese

• Olive Oil
• 1 medium onion, chopped
• Garlic Cloves
• Sun Dried Tomato
• Diced Tomatoes
• 1 teaspoon paprika
• 1 teaspoon salt
• Ground Black Pepper
• Penne Pasta
• Ricotta Cheese
• 1/2 cup grated Parmesan cheese, plus extra for garnish

How to Make Baked Pasta With Sun Dried Tomatoes And Ricotta Cheese

1. Preheat oven to 350°F (175°C).
2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat.
3. Add 1 medium onion, chopped, and sauté for 4 minutes, until softened and starting to brown.
4. Add 2 cloves garlic, minced, and 1/2 cup oil-packed sun-dried tomatoes, chopped. Sauté for 3 more minutes.
5. Stir in 1 (28 ounce) can crushed tomatoes, 1 teaspoon paprika, 1 teaspoon salt, and 1/2 teaspoon black pepper.
6. Reduce heat, cover, and simmer for 20 minutes, stirring occasionally.
7. While the sauce simmers, bring a large pot of salted water to a boil. Add 1 pound whole wheat penne and cook for 7-8 minutes, or until al dente. Drain and toss with 1 tablespoon olive oil.
8. In a large bowl, combine the cooked pasta, 15 ounces ricotta cheese, and the sun-dried tomato sauce. Mix gently to combine.
9. Pour the pasta mixture into a medium-sized (approximately 9x13 inch) baking dish.
10. Top with 1/2 cup grated Parmesan cheese.
11. Bake for 20-25 minutes, or until bubbly and lightly browned.
12. Garnish with fresh chopped parsley and extra Parmesan cheese before serving.