Pasta Shells With Ricotta And Tomatoes Food

PASTA WITH FRESH TOMATO SAUCE AND RICOTTA

Pasta With Fresh Tomato Sauce and Ricotta image

This wonderful pasta is made with nothing more than fresh tomato sauce and good ricotta, plus a little pecorino. It's most delicious if you keep the pasta quite al dente; use just enough sauce, no more; give it a good pinch of crushed red pepper; and season it with enough salt of course.

Provided by David Tanis

Categories easy, pastas, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 8

Ingredients

1 pound dried pasta, such as farfalle or penne
Salt and pepper
2 tablespoons butter, softened
Crushed red pepper (optional)
2 ½ cups Quick Fresh Tomato Sauce, warm (see recipe)
6 ounces ultra-fresh ricotta, at room temperature
Grated pecorino
Basil leaves, for garnish

Steps:

Cook the pasta in a large pot of well-salted water, making sure to keep it quite al dente.
Put butter in a wide deep skillet over medium heat. Add drained pasta to the pan and season with salt, pepper and crushed red pepper, if using.
Add tomato sauce gradually and stir to coat pasta, using only enough sauce for a light coating (you may not need the entire 2 1/2 cups).
Transfer pasta to a warm serving bowl and dot top with spoonfuls of ricotta. Sprinkle lightly with pecorino and garnish with a few torn basil leaves.

BAKED PASTA SHELLS WITH RICOTTA-REAL SIMPLE

Baked Pasta Shells With Ricotta-Real Simple image

This can be made in advance by assembling the shells then put in the refrigerator unbaked for up to 24 hours. Bake for an additional 20 minutes covered.

Provided by Chef by Chance

Categories Pasta Shells

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

20 large pasta shells
1 1/2 cups fresh ricotta
2 egg yolks
1/2 teaspoon kosher salt
1/4 teaspoon black pepper, divided
1/4 cup parmesan cheese, grated
2 teaspoons fresh sage or 2 teaspoons rosemary, finely chopped
1 tablespoon olive oil
24 -26 ounces marinara sauce
2 tablespoons unsalted butter

Steps:

Cook shells 7-8 minutes until almost al dente. Drain and return to the pot. Drizzle with oil and toss.
Preheat oven to 375°F.
Meanwhile, combine ricotta, salt, 1/8 tsp of pepper, egg yolks, and 1/8 cup parmesan.
Melt the butter in skillet over medium heat. Add the herb of choice and cook until butter is brown.
Spread 1/4 cup of the marinara sauce on the bottom of a baking dish or casserole.
Carefully spoon about 1 1/2 tbsp of the ricotta filling into each shell and place into the casserole dish.
Pour the rest of the sauce over the shells.
Combine the Parmesan cheese with 1/4 tsp pepper and sprinkle over the shells.
Cover with foil and bake for 20 minutes--sauce should be bubbly. Remove foil and bake for 10 minutes until lightly golden brown.
Let stand for 5 minutes before serving.

Nutrition Facts : Calories 433, Fat 29.4, SaturatedFat 14.2, Cholesterol 162.2, Sodium 1297.6, Carbohydrate 24.8, Fiber 0.9, Sugar 17, Protein 17.8

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