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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Italy

Baked Penne

Serves 4 · 60 minutes

Suits: Vegetarian, Pescatarian. Allergens named in the ingredients: Gluten, Eggs, Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 1 cup () uncooked penne pasta
  • 1 cup () ricotta cheese
  • 4 eggs, separated and brought to room temperature
  • ¼ cup (½ stick/) unsalted butter, melted
  • ⅛ tsp cream of tartar
  • 1 pinch salt
  • ¼ tsp freshly-ground black pepper
  • 1 tsp minced garlic
  • 1 tbsp flat-leaf parsley, finely chopped
  • ½ cup () grated mozzarella cheese
  • 1 ½ cups () tomato paste
  • 4 leaves fresh basil

Method

  1. Preheat the oven to .
  2. In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
  3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
  4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
  5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
  6. Remove foil and lower temperature to . Bake for another 30 minutes or until browned and bubbly on top.
  7. Place serving portions onto plates and garnish with basil. Serve warm.