Pasta al Forno con Ricotta

Pasta al Forno con Ricotta is a delightful Italian baked pasta dish that combines the creaminess of ricotta cheese with hearty gluten-free pasta, all enveloped in a rich tomato sauce. This comforting meal is perfect for a cozy dinner, offering a perfect balance of flavors and textures.

Ingredients

• Gluten-free pasta (e.g., penne) - 200 grams
• Ricotta cheese - 250 grams
• Mozzarella cheese - 150 grams, shredded
• Parmesan cheese - 50 grams, grated
• Tomato sauce - 300 grams
• Garlic - 2 cloves, minced
• Olive oil - 2 tablespoons
• Fresh basil - 5 leaves, chopped
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat your oven to 180°C (350°F).
2. Cook the gluten-free pasta according to package instructions until al dente. Drain and set aside.
3. In a skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
4. Stir in the tomato sauce and season with salt and black pepper. Let it simmer for 5 minutes.
5. In a mixing bowl, combine the cooked pasta, ricotta cheese, half of the mozzarella, and half of the Parmesan. Add the chopped basil and mix well.
6. In a baking dish, spread a layer of the tomato sauce on the bottom. Layer the pasta mixture on top, followed by the remaining tomato sauce.
7. Sprinkle the top with the remaining mozzarella and Parmesan cheese.
8. Cover the dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
9. Let it cool slightly before serving. Garnish with additional fresh basil if desired.

Nutrition

• Calories: 480
• Protein: 22 g
• Carbs: 55 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 680 mg
• Cholesterol: 60 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• Provides a good source of protein from ricotta and mozzarella cheese.
• Contains antioxidants and vitamins from fresh basil and tomato sauce.

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