(16 oz) uncooked pasta (such as penne, ziti, rotini or rigatoni)
marinara sauce (homemade or purchased)
grated Parmesan or Romano cheese
(15 oz) ricotta cheese
shredded mozzarella cheese (8 oz)1 Cook pasta in generously salted water 3 minutes less than recommended on package. Drain.
heat oven to 350°F. Lightly spray 13x9-inch (3-quart) glass baking dish with cooking spray.
2 cups of the marinara sauce into dish. Add half of cooked pasta; toss well. Sprinkle with 1/4 cup Parmesan cheese. Spoon half of the ricotta cheese in dollops over top. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers ending with mozzarella cheese. Cover lightly with foil, making sure foil is not resting on cheese.
35 minutes. Uncover; bake 10 to 15 minutes longer or until center is bubbly and thoroughly heated. Cool 10 to 15 minutes before serving.
The bakedpasta dishes are one of the foundations of traditional Italian cuisine. This version, which combines a number of typically Italian ingredients , pasta, pesto, mozzarella, Parmesan, ricotta and olive oil, it’s easy and light and vegetarian
Serve this bright, sweet and tangy Italianpasta salad at your next barbecue. It’s the perfect summer salad filled with veggies, black olives, turkey and cheese, with a homemade Italian dressing so delicious you’ll want to use it on everything
In L’Italiano restaurant located in Barakaldo they have cooked us this delicious pasta dish. In L’Italiano restaurant they used Grana Padano cheese but you can also make use of Parmigiano Regiano cheese