Baked Penne Recipe: A Delicious Italian Pasta Dish For Family Meals

Baked Penne is a delightful Italian dish that combines pasta, cheese, and herbs. This recipe is perfect for a family meal or a gathering with friends. It is easy to make and offers a rich taste that everyone will enjoy. The dish features penne pasta, ricotta cheese, and mozzarella cheese, all baked to perfection. The addition of garlic and parsley enhances the flavour, making it a must-try for pasta lovers.

• 1 cup (125 g) uncooked penne pasta
• 1 cup (300 g) ricotta cheese
• 4 eggs, separated and brought to room temperature
• ¼ cup (½ stick/125 g) unsalted butter, melted
• ⅛ tsp cream of tartar
• 1 pinch salt
• ¼ tsp freshly-ground black pepper
• 1 tsp minced garlic
• 1 tbsp flat-leaf parsley, finely chopped
• ½ cup (60 g) grated mozzarella cheese
• 1 ½ cups (400 g) tomato paste
• 4 leaves fresh basil

• Parchment paper
• High-sided roasting pan
• Aluminium foil
• Metal bowl

Procedure

1. Preheat the oven to 375°F (190°C).
2. In a gallon of salted, boiling water, cook the pasta until al dente. Drain and rinse with cold water. Set aside.
3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in the cooked pasta. Set aside.
4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into the pasta mixture.
5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminium foil. Bake in the centre of the oven for 15 minutes.
6. Remove foil and lower temperature to 350°F (175°C). Bake for another 30 minutes or until browned and bubbly on top.
7. Place serving portions onto plates and garnish with basil. Serve warm.

Nutritional Values

This Baked Penne recipe is not only delicious but also provides essential nutrients. It is an excellent choice for those who love Italian cuisine and want to enjoy a hearty meal at home. The combination of cheeses and herbs creates a rich flavour profile that is sure to satisfy your taste buds.