Whole Wheat Imported Penne Recipe
TOMATO SAUCE, BLUSH SAUCE, BAKED WITH RICOTTA AND FRESH MOZZARELLA
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Cook the Pasta
In a large pot, bring salted water to a boil. Add the whole wheat penne and cook according to package instructions until al dente. Drain and set aside.
- 2
Prepare the Sauce
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Stir in the tomato sauce and blush sauce, and let simmer for 5-7 minutes. Season with salt, black pepper, and chopped basil.
- 3
Combine Pasta and Sauce
Add the cooked penne to the sauce and stir to combine. Remove from heat.
- 4
Assemble the Dish
In a baking dish, layer half of the pasta mixture, followed by dollops of ricotta cheese. Add the remaining pasta mixture on top and sprinkle with fresh mozzarella cheese.
- 5
Bake
Preheat the oven to 375°F (190°C). Bake the assembled pasta dish for 20-25 minutes, or until the cheese is bubbly and golden.
- 6
Serve
Remove from the oven and let cool for a few minutes before serving. Garnish with additional fresh basil if desired.