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Betty's Baked Tomato and Ricotta Chifferini (Pasta)

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Betty demonstrates how to make Baked Tomato and Ricotta Chifferini (Pasta). This recipe makes a lot of pasta, and it is delicious. Many thanks to Amy Sgarro for the recipe published in Spry Magazine. (I have adapted the recipe with regard to some ingredients and some cooking methods.)
Baked Tomato and Ricotta Chifferini (Pasta)
3 tablespoons olive oil
2 garlic cloves, minced
2 (28-ounce) cans crushed tomatoes
¾ teaspoon salt
1 teaspoon sugar
freshly ground black pepper
cooking oil spray
1 ½ pounds chifferini or other short pasta, such as ziti
32-ounce container ricotta cheese
1 additional teaspoon salt
2 teaspoons garlic powder
2 teaspoons dried basil
¼ teaspoon red pepper flakes
additional freshly ground black pepper
½ cup grated Parmesan cheese, separated
2 cups shredded mozzarella cheese
1. To prepare sauce, heat olive oil in a medium saucepan. Add garlic and cook 1 minute.   Add tomatoes. Cover and bring to a boil. Reduce heat and simmer 20 minutes. Add salt, sugar and pepper.
2. Preheat oven to 350 (F). Coat a 13 x 9-inch baking dish with cooking spray. (I used an additional 8-inch by 8-inch sprayed baking dish.)
3. Cook chifferini about 3 minutes less than the package directions indicate. Drain pasta, reserving 1/2 cup of cooking water.
4. Place pasta, ricotta, salt, garlic powder, basil, red pepper flakes, black pepper and half the Parmesan cheese in a large mixing bowl. Stir to mix, diluting with a few spoons, up to ½ cup, of pasta cooking water until creamy. Add tomato sauce and mix. Place in baking dishes. Sprinkle top with mozzarella and remaining Parmesan cheese. Bake 30 to 45 minutes, until thoroughly heated. Turn oven to broil for an additional minute to brown the top. Remove from oven and serve immediately. Recipe by Amy Sgarro.
This pasta dish is great with a green salad and toasted Parmesan Italian Bread. Delicious! --Betty 
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