Four-Cheese Baked Pasta with Sun-Dried Tomatoes
Four-Cheese Baked Pasta with Sun-Dried Tomatoes might be just the main course you are searching for. One portion of this dish contains approximately 38g of protein, 23g of fat, and a total of 636 calories. This recipe serves 8 and costs $2.55 per serving. 393 people found this recipe to be delicious and satisfying. A mixture of part-skim ricotta cheese, fresh parsley, rigatoni, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 1 hour and 35 minutes. It is brought to you by Foodnetwork. Overall, this recipe earns an excellent spoonacular score of 95%. Pasta with Pesto, Fresh Tomatoes, Sun-Dried Tomatoes, Chicken and Mozzarella Cheese, Creamy Goat Cheese Pasta with Roasted Broccoli and Sun-Dried Tomatoes, and Pasta with Chicken, Sun-Dried Tomatoes and Spinach in a Creamy Mascarpone Cheese Sauce are very similar to this recipe.
Servings: 8
Preparation duration: 20 minutes
Cooking duration: 75 minutes
Ingredients:
1 1/2 cups grated asiago cheese (about 6 ounces)
1 28-ounce can whole plum tomatoes, crushed by hand
1 bulb fennel, thinly sliced, plus 1 tablespoon chopped fennel fronds
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup chopped fresh parsley
1 head garlic
Kosher salt
2 tablespoons extra-virgin olive oil, plus more for the baking dish
1 onion, chopped
1/2 cup grated parmesan cheese (about 1 ounce)
1 pound part-skim mozzarella cheese, cubed
8 ounces part-skim ricotta cheese
1/2 teaspoon red pepper flakes
1 pound mezzi rigatoni
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
2 tablespoons tomato paste
Equipment:
aluminum foil
oven
dutch oven
pot
food processor
baking pan
Cooking instruction summary:
Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes. Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, rinse under cold water and set aside. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside. Lightly brush a 9-by-13-inch baking dish with olive oil. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes. Let rest 10 minutes before serving. Photograph by Justin Walker
Step by step:
1. Preheat the oven to 400 degrees F. Halve the garlic crosswise to expose the cloves. Wrap the bottom half in foil and roast until very soft, about 20 minutes. Meanwhile, remove the skins from the top half and chop the garlic.
2. Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat.
3. Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes.
4. Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes.
5. Add the tomato paste and 1 teaspoon salt. Cook, stirring, until the vegetables are tender, about 3 more minutes.
6. Add the tomatoes and 4 cups water; stir. Increase the heat to medium high and bring to a boil, then reduce the heat to medium low and simmer until the sauce thickens slightly, about 30 minutes.
7. Meanwhile, bring a large pot of salted water to a boil.
8. Add the pasta and cook as the label directs.
9. Drain, rinse under cold water and set aside.
10. Pulse the focaccia in a food processor to make coarse crumbs. Squeeze the roasted garlic from its skin and add to the food processor along with 1/4 cup each parmesan and parsley; pulse a few more times until combined. Set the breadcrumbs aside.
11. Lightly brush a 9-by-13-inch baking dish with olive oil.
12. Add the pasta and sun-dried tomatoes to the sauce along with the fennel fronds, mozzarella, asiago and the remaining 1/4 cup each parmesan and parsley; toss.
13. Transfer to the prepared baking dish. Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs.
14. Cover the dish loosely with foil and bake 30 minutes. Uncover and continue baking until golden and bubbling, about 15 more minutes.
15. Let rest 10 minutes before serving.
16. Photograph by Justin Walker
Nutrition Information:
covered percent of daily need
