Baked Pasta Kit

32.50

Rustichella Penne Rigate 500g

Prunotto Organic Basil and Tomato Sauce 340g  X4

Buffalo Ricotta 125g

Buffalo Mozzerella 250g

Cravero Parmigiano Reggiano 200g

10 in stock

SKU: KIT1 Category:

Baked pasta is a family friendly meal and a good change up from the normal spaghetti. Recipe below is adapted from one of our go-to cooking sites TheKitchn.com

With your Baked Pasta Kit you’ll receive:

Rustichella Penne Rigate 500g

Prunotto Organic Basil and Tomato Sauce 340g  X4

Buffalo Ricotta 125g

Buffalo Mozzerella 250g

Cravero Parmigiano Reggiano 200g

 

Recipe

 (4-6 people)

For the pasta and sauce:

2 tablespoons olive oil

1 medium onion, finely chopped

3 cloves garlic, finely chopped

1/2 teaspoon red pepper flakes (optional)

5 cups Rustichella Tomato sauce

sea salt (we like Achill Island), season to taste pasta water

Freshly ground black pepper

Rustichella Penne pasta 500g

For assembly:

1 cup Buffalo Ricotta 125g

1/2 cup finely grated Parmesan cheese, divided

1/4 teaspoon sea salt

250g Buffalo Mozzarella shredded (about 2 cups), divided

To Make:

Heat the oven to 175°C. Arrange a rack in the middle of the oven.

Boil the water. Bring a large pot of heavily salted water to a boil over medium-high heat. Meanwhile, make the sauce.

For the Sauce. Heat the oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, garlic, and pepper flakes, season with salt and pepper, and cook, stirring occasionally, until softened, about 12 minutes. Add the Rustichella tomato sauce and .5 teaspoon salt, stir to combine, and bring to a simmer. Remove from the heat.

Cook the pasta. When the water is boiling, add the pasta and cook until just tender.  When the pasta is ready, drain it in a colander or strainer.

Make the ricotta filling. Stir the ricotta, 1/4 cup of the Parmesan, and salt together in a small bowl; set aside.

Sauce the pasta. Return the pasta to the now-empty pot. Add half of the sauce (about 3 cups) and stir until the pasta is well-coated. Taste and season with salt and pepper as needed.

Fold in the ricotta. Add the ricotta mixture to the pasta and fold it in, leaving big pockets of ricotta here and there.

Layer the pasta. Transfer half of the pasta mixture into a 9×13-inch baking dish and spread into an even layer. Evenly sprinkle with half of the shredded mozzarella. Top with the remaining pasta in an even layer.

Layer the sauce and cheese. Pour the remaining sauce over the pasta and spread into an even layer. Sprinkle the surface evenly with the remaining mozzarella and remaining 1/4 cup Parmesan.

Bake the casserole. Bake uncovered until the edges are bubbling and the cheese is completely melted and browned in spots, about 30 minutes.

Cool the casserole. Remove the baking dish to a wire rack and let cool 15 minutes before serving.

Variations: Feel free to add 2 cups of cooked vegetables or a pound of cooked ground meat or sausage to the sauce.

Make ahead: This dish can be assembled and refrigerated, covered in foil, up to 2 days in advance. Bake covered for 15 minutes, then uncover and bake for 30 minutes more.