Thursday, August 7, 2008

Double Ricotta Rosa Pasta

This is my first non-cupcake food post. Finally, I'm using this blog for what it was intended. Tonight's dinner was a new creation, and I was pretty pleased. Phillip cleaned his plate quickly (which doens't actually say much, he always does!), even when there wasn't any meat on his plate.

Double Ricotta Rosa Pasta

8oz. rigatoni pasta
15oz. can of tomato sauce
15oz. tub of ricotta cheese
2 tsp salt
1 tsp coarse pepper
1 tsp italian seasoning
2 tsp red pepper flakes
1/2 lb baked ricotta cheese (I found this in the specialty cheese case)
*can substitute fresh mozzerella
fresh basil
freshly grated parmesean cheese

1. Boil pasta in salted water until almost, but not compleately done.
2. Heat tomato sauce in small saucepan until simmering. Add ricotta cheese until melted. Add salt, pepper, italian seasoning, and red pepper flakes.
3. Place pasta and sauce in a casserole dish. Top with sliced baked ricotta and place under broiler until the cheese is bubbly.
4. Top with basil and parmesean cheese.

No comments: