Meatless Monday: Ricotta Baked Pasta

The Wisconsin Test Kitchen has a go-to baked pasta recipe: penne, tomato sauce and mozzarella cheese. It's pretty basic; I'm sure you have the same recipe in your arsenal of week day meal recipes. But we found a tasty, new take on baked pasta, thanks to one simple ingredient: ricotta cheese. 

Our one piece of advice: if you try this recipe, splurge on the good quality, fresh ricotta instead of the cheap stuff that's more like wet cement. A light, fluffy cheese will make all the difference in this tasty recipe. 

Bonus points for this being a one-dish meal, and it's on the table in 30 minutes. 

Ricotta Baked Pasta
Recipe courtesy of: Kitchen Nostalgia

8 oz ziti or penne
1 Tbsp olive oil
1 Tbsp butter
1 medium onion, chopped
2 garlic cloves
3 cups crushed tomatoes with juice
½ tsp Italian seasoning (oregano, basil and thyme)
1 tsp sugar
1 Tbsp red wine (optional)
2 cups water
salt, black pepper
1 cup ricotta cheese
½ cup shredded mozzarella
¼ cup Parmesan cheese, grated
1 small egg

Saute onion in olive oil and butter until soft. 

Add garlic, tomatoes, wine, sugar and seasonings and cook for about 5-10 minutes.

Add pasta and 2 cups water to tomato sauce in the pot. Bring to boil, cover and cook on low boil, stirring from time to time, until pasta is tender, about 10-15 minutes.

Combine ricotta, mozzarella, Parmesan cheese and egg. 

Season with salt. Stir half of the mixture into pasta and dollop remaining on top.

Place pasta under the broiler for 3-5 minutes until the cheese is softened and warmed through.

This might be our new favorite Meatless Monday recipe; the ricotta cheese was a wonderful addition to one of our favorite tried and true recipes.  

What's your favorite Meatless Monday recipe? Leave your suggestions in the comments below!

Stay Cool,
The Cool Dads Crew