Ingredients:
Salt to taste
1 lb ziti rigate or rigatoni
2 cups ricotta cheese
Grill seasoning, such as Mccormick's Montreal Steak Seasoning
A couple of handfuls of grated Parmesano-Regginano
1 tablespoon evoo
1 to 2 garlic cloves chopped
Crushed red pepper flakes
1 cup crushed tomatoes or tomato sauce
A few fresh basil leaves, torn or chopped
Directions:
*Preheat oven to 375 F
*Boil pasta and cook to al dente
*Drain ricotta cheese in a strainer or a colander lined with paper towels.
*Place the drained ricotta in a 9x13 inch casserole dish and season with some grill seasoning and a few handfuls of parmesan cheese.
*While pasta cooks, heat the evoo in a small pan over medium heat.
*Add the garlic and a pinch or two of red pepper flakes and saute for a minute or two
*Stir in the tomatoes and basil.
*Reduce heat to low.
*Drain the pasta and toss with the cheese mixture.
*Add the tomato sauce
*Top the pasta with more Parmesan, and bake until the cheese browns, about 15 minutes.
Serves: 4 to 6
Source: Racheal Ray
Submitted by: Meghan Perry
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