Servings: 8 Servings
Calories: 334kcal
Equipment
- large skillet
- bowl
- oven
Ingredients
- 24 ounces penne pasta
- 8 cups crushed tomatoes
- 8 teaspoons olive oil
- 8 cloves garlic minced
- 0.67 + 0.5 cup ricotta divided
- 2 teaspoon sugar
- kosher salt
- black pepper
- 2 tablespoon milk
- 3 teaspoons basil dried
- 2 teaspoon oregano dried
- 4 eggs
- 1 cup mozzarella shredded
- 0.75 cup parmesan grated
- 0.25 cup romano grated
- 4 tablespoons finely chopped fresh basil
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil over medium heat and add minced garlic. Cook for 1-2 minutes until fragrant.
- Pour in crushed tomatoes, sugar, dried basil, and oregano. Season with salt and pepper to taste.
- Let the sauce simmer for 10 minutes until slightly thickened.
- In a bowl, mix together 2/3 cup of ricotta cheese, milk, salt, pepper, and beaten eggs.
- Add cooked pasta to the skillet with the tomato sauce and mix well.
- Transfer half of the pasta mixture to a 9×13 inch baking dish.
- Top with spoonfuls of the ricotta cheese mixture, followed by mozzarella, parmesan, and romano cheese.
- Add the remaining pasta on top and sprinkle with more cheeses.
- Cover with foil and bake for 15 minutes.
- Remove the foil and bake for an additional 5-10 minutes until cheese is melted and bubbly.
- Let the pasta rest for a few minutes before serving, then top with fresh basil.
Notes
- For extra flavor, you can add cooked chicken or ground beef to the pasta sauce.
- To make this dish vegetarian-friendly, simply omit the meat or use a plant-based protein substitute.
- You can also add veggies such as spinach, mushrooms, or bell peppers for added nutrition and flavor.
- If you’re short on time, you can use store-bought tomato sauce instead of making it from scratch.
- For a spicier kick, add some red pepper flakes to the tomato sauce.
Nutrition
Calories: 334kcal
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