Whoa. Definitely the best thing I’ve made in a while. I used the roasted tomato sauce and ricotta I made, and added a few extra ingredients and made my own baked pasta. Bring your ingredients to room temperature before combining, and you have yourself a quick week night dinner.
Baked pastaaaaahhh (the extra aaaahhh is for the awesomeness.)
- 3 cups homemade roasted tomato sauce
- 2 cups homemade ricotta
- 1 egg, beaten
- 1 cup shredded mozzarella,
- 1 tsp freshly ground black pepper (really, don’t use the pre-ground store bought mess!)
- 1 pound pasta of your choice, cooked to tooth tender, not all the way cooked (unless you want a mushy final product!! I used wide flat egg noodles, but it’s your choice.)
Lightly brush a 9×13″ baking dish with olive oil. Combine the cheeses, tomato sauce, egg, and pepper. Gently fold in the pre-cooked pasta. Pour into the oiled dish. Bake at 375 degrees until nicely bubbly, about 12 minutes.