Ricotta Cavatelli Al Forno Recipe

Prepare ricotta dough

Drain ricotta in a fine-mesh sieve or cheesecloth over a bowl for 30 minutes to remove excess moisture. After draining, transfer ricotta to a mixing bowl and stir in grated Parmesan, salt, and black pepper. Add the egg and mix until combined.

Add 1 cup of the flour to the ricotta mixture and stir until a shaggy dough forms. Gradually add up to the remaining 3/4 cup flour, working gently until a soft, slightly sticky dough that holds together forms. Do not overwork — the dough should be tender.

Turn the dough onto a lightly floured surface (use a little semolina to prevent sticking). Divide into 4 portions and roll each into a rope about 3/4 inch (2 cm) in diameter. Cut ropes into 3/4-inch pieces. To form cavatelli, press each piece with a thumb or drag it across a gnocchi board/fork to create a hollow groove. Dust finished cavatelli with semolina to prevent sticking. Place on a floured tray and cover with a lightly damp towel while you work.

Bring a large pot of salted water to a boil. Cook cavatelli in batches: drop them into boiling water and cook until they float plus 30–60 seconds (about 2–3 minutes). Use a slotted spoon to transfer cooked cavatelli to a bowl; do not overcook. Repeat until all are cooked. (If assembling ahead, undercook by 30 seconds, cool quickly in an ice bath, drain, and refrigerate; add a couple extra minutes when baking.)

Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the finely chopped onion and a pinch of salt; cook until translucent and soft, about 6–8 minutes.

Add minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.

Stir in tomato paste and cook 1 minute to deepen flavor. Add crushed tomatoes, dried oregano, sugar, salt, and black pepper. Bring to a gentle simmer, reduce heat to low, and simmer uncovered for 15–20 minutes, stirring occasionally, until slightly thickened.

Remove from heat and stir in torn basil leaves. Taste and adjust seasoning as needed. Keep warm until assembly.

Preheat oven to 400°F (200°C). Lightly oil a 9x13-inch (or similar sized) baking dish with 1 tablespoon olive oil.

Combine mascarpone with about 1/2 cup of the warm pomodoro sauce in a small bowl and whisk until smooth. This will create a creamy binder that blends with the sauce.

In a large bowl, gently fold cooked cavatelli with the remaining pomodoro sauce until evenly coated (reserve about 1/2 cup sauce for topping). Add the mascarpone-sauce mixture and fold gently to combine. Taste and adjust salt/pepper.

Transfer half of the sauced cavatelli to the prepared baking dish. Sprinkle half of the shredded mozzarella and a light dusting (about half) of the grated Parmesan over the layer. Add the remaining cavatelli, spreading evenly. Spoon the reserved 1/2 cup pomodoro sauce over the top. Finish with remaining mozzarella and the 1/4 cup grated Parmesan.

Cover the dish loosely with foil and bake for 12 minutes. Remove foil and continue baking until cheese is bubbly and lightly golden, about 8–10 more minutes. For extra browning, place under the broiler 1–2 minutes — watch carefully to prevent burning.

Remove from oven and let rest 5 minutes. Garnish with torn fresh basil leaves. Serve warm.