14 Valentines - Enough For All Recipe 5: Ricotta Pasta Casserole
For 14 Valentines
Ricotta Pasta Casserole
3-4 cups of penne or ziti
23 oz can or jar (Or about 3 cups) of your favorite tomato sauce
16 oz tub of ricotta cheese, full fat
1 tsp salt
IF YOU WANT
Parsley to taste
2 cups freshly grated mozzarella
1 cup extra tomato sauce
Heat oven to 400 degrees. Make the pasta according to the directions on the package, cooking to an al dente texture. Mix ricotta, pasta, salt and parsley and place in the bottom of a baking dish or covered casserole large enough to fit. Pour tomato sauce on top, cover pan with lid or tin foil, and bake for half an hour. Uncover pan and bake for another five minutes. Serve.
IF YOU WANT
Some people absolutley must have mozzarella on their pasta casserole, but personally, I don't think it needs it. Same for the extra tomato sauce - some people prefer it extra tomato-y and purchase a larger jar of tomato sauce.
If you want mozzarella, get a small package of mozzarella and grate it yourself, or slice and chop it extremely fine. Trust me, grating your own mozzarella will always taste better than pre-grated, and it's cheaper too. Add the mozzarella at the end, right before popping the pan into the oven. Instead of baking for five minutes uncovered, bake until the mozzarella melts and begins to bubble.
Add the extra tomato sauce with the rest of the tomato sauce.
This casserole refridgerates and freezes extremely well.
Makes 6 servings.
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