Baked Penne with Tomato and Salted Ricotta

Baked penne with tomato and salted ricotta is a simple yet very tasty dish, ideal for a hearty meal. Here is the recipe:

Ingredients

• 350 g penne rigate
• 700 ml tomato passata
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons extra-virgin olive oil
• Salt and pepper to taste
• A pinch of sugar (optional, to balance the tomato acidity)
• Fresh basil to taste
• 200 g salted ricotta, grated
• 100 g mozzarella, cut into cubes
• 50 g grated Parmesan

Preparation

1. Preheat the oven to 200 °C.

2. In a large skillet, heat the olive oil over medium heat and sauté the onion and garlic until they become translucent and fragrant.

3. Add the tomato passata to the skillet. Season with salt, pepper, and the pinch of sugar. Simmer gently for about 15 minutes, until it reduces slightly. Add the basil in large pieces toward the end of cooking.

4. Meanwhile, bring a large pot of salted water to a boil and cook the penne until al dente, following the package instructions. Drain the pasta and set aside.

5. In a large bowl, combine the pasta with the cooked tomato sauce and the mozzarella cubes, ensuring the pasta is well coated with the sauce.

6. Transfer the mixture to a baking dish. Sprinkle the surface with the grated salted ricotta and Parmesan.

7. Bake the penne for about 20 minutes or until golden and crispy on top.

8. Let rest for a few minutes before serving.

Trivia

In many parts of southern Italy, salted ricotta is used to add flavor and texture to baked dishes. Its salty taste contrasts wonderfully with the natural sweetness of the tomato, making this dish simple yet full of flavor.

A tip: you could pair the dish with a light red wine, such as a Montepulciano d’Abruzzo, whose moderate tannins complement the brightness of the tomato and the savoriness of the salted ricotta.