Ingredients

The following ingredients have 4 Servings
  • ½ pound dried short tubular pasta
  • 1 ½ cups ricotta
  • ¼ cup Grana Padano cheese
  • 1 teaspoon dried oregano
  • ½ teaspoon dried basil
  • Kosher salt and ground pepper to taste
  • 2 cups Bolognese sauce (store-bought or homemade)
  • ½ pound grated mozzarella cheese
  • thinly sliced (chiffonaded fresh basil to serve)

Instruction

  • Preheat the oven to 350°F.
  • Cook the pasta in a large pot of salted water according to package directions.
  • While the pasta is cooking mix together the ricotta, Grana Padano, dried oregano, dried basil, salt and pepper in a medium-sized bowl.
  • Drain the pasta and return it to the pot. Add the Bolognese sauce and stir to combine. Transfer the pasta to a shallow 2-quart baking dish. Spoon tablespoons of the ricotta mixture over the top of the pasta, tucking it down into the pasta slightly. Sprinkle the top with the grated mozzarella.
  • Bake the casserole for about 30 minutes until everything is hot and the cheese is melted and the top is golden brown. Serve hot, with the basil sprinkled over the tip.