Penne with Ricotta Tomato Sauce

Introduction

You get a baked pasta that sits between a casserole and a savory custard: penne folded with ricotta, tomato paste, and whipped egg whites, then baked until browned and bubbly. The 45-minute oven time does most of the work, so you can use it for dinner or bake it ahead and reheat portions later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 1 cup (125 g) uncooked penne pasta
• 1 cup (300 g) ricotta cheese
• 4 eggs, separated and brought to room temperature
• ¼ cup (½ stick/125 g) unsalted butter, melted
• ⅛ tsp cream of tartar
• 1 pinch salt
• ¼ tsp freshly-ground black pepper
• 1 tsp minced garlic
• 1 tbsp flat-leaf parsley, finely chopped
• ½ cup (60 g) grated mozzarella cheese
• 1 ½ cups (400 g) tomato paste
• 4 leaves fresh basil

Instructions

1. Preheat the oven to 375 F.
2. In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
6. Remove foil and lower temperature to 350 F. Bake for another 30 minutes or until browned and bubbly on top.
7. Place serving portions onto plates and garnish with basil. Serve warm.

Variations

• Change the penne to rigatoni or ziti if you want larger tubes that hold more of the ricotta-tomato mixture.
• Swap the ricotta for part-skim ricotta for a slightly firmer, lighter bake with less richness.
• Replace the mozzarella cheese with grated provolone if you want a sharper top layer and deeper browning.
• Change the garnish from fresh basil to extra flat-leaf parsley if you want a milder herb finish.
• Bake the mixture in individual ramekins instead of a high-sided roasting pan for more browned edges and slightly faster baking.

Tips for Success

• Rinse the pasta with cold water as directed so it stops cooking before it goes into the oven.
• Keep the egg whites free of any yolk or butter; even a small amount of fat can keep them from reaching stiff peaks.
• Fold the beaten egg whites in gently so you keep as much air as possible in the mixture.
• Use a high-sided pan, because the mixture rises as it bakes before settling slightly.
• Bake until the top is browned and the center is bubbling; that tells you the egg-rich filling has set.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. For longer storage, freeze portions in a freezer-safe container for up to 2 months; the texture will be a bit softer after thawing.

Reheat in a 325 F oven, covered, for 15 to 20 minutes, or until heated through. For single portions, microwave on medium power in 30-second bursts until hot.

FAQ

Can you make this ahead of time?

Yes. You can mix the pasta and ricotta-tomato base ahead and refrigerate it, then beat and fold in the egg whites just before baking.

Why do the egg whites need stiff peaks?

The stiff peaks give the baked pasta a lighter texture instead of a dense, solid casserole. If the whites are underbeaten, the mixture will bake up flatter.

Can you use cottage cheese instead of ricotta?

Yes, but blend or mash it first for a smoother texture. The finished dish will be slightly looser and a bit tangier.

Can you use gluten-free penne?

Yes. Cook it just shy of al dente, because it will soften more in the oven than regular wheat pasta.