Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 6
| Quantity | Ingredient | Add |
|---|---|---|
| 1 lbs. penne, mostaccioli or other medium pasta shape, uncooked | ||
| 28 oz. can whole plum tomatoes with liquid | ||
| ½ c. loosely packed fresh basil | ||
| 2 small garlic cloves, finely chopped | ||
| 1 c. part-skim ricotta cheese | ||
| ¼ c. parmesan cheese | ||
| chopped fresh basil or parsley, for garnish |
Directions
- Prepare pasta according to package directions.
- While pasta is cooking, combine the tomatoes, basil and garlic in a blender or food processor.
- Blend at low speed until tomatoes are completely pureed.
- Pour mixture into large saucepan. Heat to boiling, reduce the heat and simmer 5 minutes.
- When pasta is done, drain well. Return pasta to cooking pot, add tomato sauce and heat over low heat until sauce is simmering and the pasta is coated with sauce.
- Remove pot from heat and stir in ricotta and parmesan cheeses until evenly distributed.
- Divide among serving plates and top with chopped fresh basil or parsley.
Recipe Source:
www.ejgallo.com.