Ricotta Pasta with Tomatoes al Forno – a delicious recipe with Frozen peas, Grape tomatoes, Romano cheese, garlic, tomatoes, mozzarella. Easy to follow and perfect for any occasion.
Serves 4
Pasta & Noodles
Servings:persons
1
Prepare as for the master recipe, #192, sauteeing the garlic with the onions until soft, 8 minutes.
2
Stir in the crushed tomatoes and parsley and season the sauce with salt and pepper.
3
Simmer for 5 minutes, then turn off the heat.
4
Preheat the broiler to high and place the top rack 6 to 8 inches from the broiler.
5
Drain the pasta.
6
Add it to the bowl with the cheeses.
7
Toss to melt the butter and evenly coat the pasta with cheeses, then season with salt and pepper.
8
Add the tomato sauce and the basil and toss again to combine.
9
Transfer the mixture to a baking casserole, then evenly distribute the remaining 1/2 cup of Parmigiano cheese and the slices of fresh mozzarella over the top.
10
Place under the broiler and crisp up the top and edges of the pasta, melting and browning the cheeses evenly.
332
kcal
Calories
14
g
Fat
28
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: Frozen peas, Grape tomatoes, 1/2 cup additional Parmigiano-Reggiano or Romano cheese, 3 garlic cloves, chopped, and more.
Yes, Ricotta Pasta with Tomatoes al Forno falls under the Pasta & Noodles category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
