Baked Penne
Ingredients:
16 oz penne (or ziti)
2.5 cups marinara sauce (jarred or homemade)
1.5 cup ricotta cheese
2 cups shredded mozzarella
¼ cup grated parmesan
1 egg (optional, for firmer texture)
3 cups vegetables (choose 1–2):
Zucchini
Eggplant
1–2 cloves garlic, minced
Olive oil
Salt & pepper
Italian seasoning or dried basil
Red pepper flakes (optional)
Instructions:
1. Roast chopped veggies with olive oil, salt, and pepper at 425°F (220°C) for 15–20 minutes. Turn oven down to 375.
2. Boil pasta in salted water until cooked. Drain.
3. In a bowl, combine ricotta, egg, garlic, parmesan, salt, pepper, and Italian seasoning.
4. Mix pasta with marinara and roasted veggies.
5. Spread half of the pasta into a greased baking dish.
6. Dollop about half of the ricotta mixture over top.
7. Add remaining pasta.
8. Spread the remaining ricotta mixture over the top.
9. Sprinkle mozzarella evenly.
10. Cover with foil, bake at 375°F for 20 minutes.
11. Uncover and bake another 10–15 minutes until bubbly and golden.
12. Rest 10 minutes before serving. Optionally, add fresh basil