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Pasta w Sun Dried Tomatoes & Ricotta




Source of Recipe


Source: Nestle® Buitoni®


List of Ingredients




3 tablespoons olive oil, divided

1 onion, peeled and chopped

2 cloves garlic, peeled and minced

1/4 cup chopped sun-dried tomatoes, drained

One 14.5-ounce can ready-cut tomatoes

1 teaspoon paprika

1/8 teaspoon salt

1/8 teaspoon black ground pepper

8 ounces penne pasta

8 ounces ricotta cheese

1/2 cup grated Parmesan cheese

Chopped fresh Italian parsley

Additional grated Parmesan cheese



Recipe



In a large skillet heat 2 tablespoons oil over medium-high heat. Add onion and saute for 4 minutes or until starting to brown. Add garlic and sun-dried tomatoes; saute 3 more minutes. Add tomatoes, paprika, salt and pepper. Stir sauce well, reduce heat, cover and simmer 20 minutes.


Meanwhile, bring a large pot of salted water to a boil. Cook pasta for 7 minutes or until tender and still a bit firm. Drain and toss with remaining 1 tablespoon olive oil.


Preheat oven to 350 degrees F. In a large bowl combine ricotta, pasta and sauce; mix gently to combine. Pour into a medium-sized baking dish and top with Parmesan cheese. Bake for 20 minutes or until bubbly and lightly browned.


Serve garnished with chopped parsley and additional Parmesan cheese.