Pasta Ricotta

Pasta Ricotta

Today is MEATLESS MONDAY! Pasta is probably the easiest dish in the world to make, which is why everyone loves to make it. I was scanning the grocery aisle looking at all the different types of pasta and grabbed a box of Gemelli. Then from the cheese department, creamy fresh Ricotta con Latte was calling my name. Combined with crushed tomatoes and topped with mozzarella what could be more simple yet delicious? This was the perfect combination for a Meatless Monday dish…

Pasta Ricotta
1 lb Barilla Gemelli Pasta
1 tablespoon extra virgin olive oil
1 onion, diced
2 garlic cloves, minced
1 teaspoon fresh oregano
salt & fresh ground pepper (to taste)
16 oz BelGioioso Ricotta con Latte
1/2 cup shredded Parmigiano-Reggiano cheese
2 tablespoons butter
28 oz can Cento crushed tomatoes
6 basil leaves, sliced thin
1 cup shredded mozzarella cheese

Cook the Gemelli noodles as directed. In a medium sauce pot, heat the olive oil on medium-high heat. Add the onions, garlic, oregano, salt & pepper. Reduce heat to medium. Sauté 8-10 minutes until onions are tender. In a large bowl, combine the Ricotta con Latte, Parmigiano-Reggiano cheese and butter. Set aside.  Add the crushed tomatoes to the sautéed onions and heat through. Adjust seasonings if necessary.

Drain the Gemelli pasta and add the hot pasta to the Ricotta con Latte mixture. Stir to combine. Pour the heated tomato sauce into the Gemelli-Ricotta con Latte mixture. Stir to combine. Stir in the basil and spoon into an oven-safe dish. Sprinkle with the shredded mozzarella. Bake in the heated oven about 5 minutes until cheese melts. Serve in big bowls and enjoy!

Pasta Ricotta



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