Ingredients
The following ingredients have 10 Servings
- 2 pounds whole milk ricotta (whipped in a food processor or stand mixer until smooth)
- 1 pound mascarpone
- 3 cups Pecorino Romano cheese (divided)
- 2 tablespoons freshly ground black pepper
- 1 teaspoon kosher salt
- 1 1/2 pounds dried linguine, fettuccine, or spaghetti
- 1 tablespoon (1/2 oz) butter
Instruction
- Preheat the oven to 350°F (175°C).
- Bring a large pot of water to a boil and generously season with salt.
- In a large bowl, combine the ricotta, mascarpone, and 2 cups Pecorino, stirring well to combine. Stir in the black pepper and salt.
- Stir the pasta into the water and cook until just barely al dente, 7 to 10 minutes. (The pasta will finish cooking in the casserole.) Drain and transfer the pasta to the seasoned cheese mixture, stirring well to thoroughly coat the pasta.
- Coat a 9-by-13-inch (23-by-33-cm) rectangular or large oval baking dish with the butter. Transfer the pasta-cheese mixture to the baking dish and top with the remaining 1 cup Pecorino Romano cheese. Bake until the top and sides are crisp and golden brown, 40 to 50 minutes.
- Sprinkle with more black pepper for garnish, cut into squares, and serve.
