| Pomi Penne Pasta |
Recipe Type: Entree
- 1 Package Barilla Penne Pasta
- 1/2 Container (16 oz) Dragone Ricotta Cheese
- 2/3 Cup Grated Parmesan Cheese
- 2 Eggs, Lightly Beaten
- Salt and Pepper, To Taste
- 2 Packages Pomi Marinara Sauce, Divided
- 3 Cups Cabot Shredded Mozzarella Cheese, Divided
- Preheat your oven to 375°F. Spray a 13 x 9 inch baking pan with cooking spray.
- Cook the Penne according to the directions on the package. Drain.
- Meanwhile, Add ricotta, Parmesan, eggs, salt and pepper in a bowl. Beat until blended well.
- Take 2 cups of the Pomi sauce and spread along the bottom of the baking dish.
- Make a new layer on top of the sauce using half of the cooked pasta.
- Add half of the ricotta mixture over the pasta for the next layer.
- Top with 1 Cup of mozzarella cheese.
- Repeat layers, ending with the mozzarella on top.
- Place foil over the dish and put in the preheated oven for 1 hour, or until it bubbles. Remove foil carefully and bake for a remaining 5 minutes (or until cheese is completely melted).
- Let dish set for about 15 minutes. Serve.
Note: You can also slice up some Home Grown Flavor Beefsteak Tomatoes, add different varieties of cheeses or use a different Barilla Pasta.
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