Ingredients

The following ingredients have 7 Servings
  • 12 ounces penne or ziti pasta, (regular or gluten free)
  • 15 ounces (2 cups) part-skim ricotta
  • 24 ounce jar good quality marinara (3 cups)
  • 1/2 cup freshly grated parmesan cheese
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cup shredded mozzarella
  • 2 cups grape tomatoes**, (halved)
  • 1/4 cup fresh basil, (chopped)

Instruction

  • Preheat oven to 350ºF.
  • Cook pasta in salted water. If using regular pasta, cook for two minute less than al dente. If using gluten free pasta, cook less than half the time for al dente. For instance, my gluten free pasta said to cook 8 minutes for al dente, so I only cooked it 3 minutes for this recipe.*
  • While the pasta is cooking combine ricotta, marinara, parmesan cheese, balsamic, salt, and pepper in a large bowl. Add drained pasta and stir to combine. Pour into a greased 9X13" baking dish.
  • Top pasta with mozzarella then halved tomatoes. Bake for 25-30 minutes until bubbly. Then broil for 2-3 minutes longer to brown cheese and roast tomatoes. Garnish with fresh basil.