Baked Penne with Tomato Ricotta Sauce
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Made With Our
Directions
Item No.
251850
Item No.
321604
Ingredients
- 1 package Montebello Penne Rigate
- 2 (10-ounce) jars Stonewall Kitchen Tomato Ricotta Sauce
- 1 cup shredded mozzarella
- 1/2 cup grated Parmesan, divided
- 1 Tablespoon chopped parsley, for garnish
Directions
- Preheat oven to 400° F.
- Bring a pot of salted water to a rapid boil and cook the penne al dente, about 4-5 minutes. Drain pasta and set aside, reserving 1/2 cup of the pasta water.
- In a large bowl, combine the Tomato Ricotta Sauce with the reserved pasta water, the cooked penne, and 1/4 cup of the grated Parmesan.
- Pour into an oven-safe dish and top with shredded mozzarella and remaining Parmesan. Bake for 25-30 minutes or until cheese is browned.
- Remove from heat and garnish with parsley. Serve hot alongside some crusty bread and a hearty salad.
