Wednesday, September 24, 2014

Baked Ricotta Pasta

Are you a fan of the ricotta?  I find it much like cilantro, you either are, or you are not, few are in between.  I am, however, the exception.  Sometimes I love it, something I don't, just depends on the dish I suppose.

I needed a quick side dish the other night.  I had a few leftovers from manicotti in my fridge and went to work in my science lab.  Actually, let's be honest, it is more like a sofa and a notebook but, none the less I came up with this pasta dish that my husband thought rocked, and I thought was pretty darn tasty too.  It is easy and quick, definitely a recipe to have in your arsenal of "OMG, they will be here for dinner WHEN?" recipes. 

Like that old retro casserole?  Rocks my world.

Anyway, you will need:

8 oz. short cut pasta
1 cup ricotta cheese
1/2 cup grated Parmesan cheese
4 T. butter
1/2 tsp. salt
1/2 tsp. black pepper
2 egg yolks

Preheat your oven to 350 degrees F.  While that is happening, cook your pasta in well salted water according to package directions.  Cook it on the low end of the recommended time.  When it is done, drain, and put back in the pot.  Add in all of your other ingredients.  Let butter melt, and mix gently until smooth.  Pour into a casserole dish and top with some breadcrumbs if you like!  Bake for 20 minutes.  This should serve 4 adults, easily.  I LOVE having a new side dish!  I hope you do as well!


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