Penne with Cheese and Tomato Sauce
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Ingredients |
|
4 cups |
uncooked penne |
1 L |
|
1 Tbsp |
butter |
15 mL |
|
½ cup |
chopped onion |
125 mL |
|
2 cloves |
garlic, minced |
2 |
|
1 - 14 oz can |
Italian stewed tomatoes with seasoning |
398 mL |
|
¼ tsp |
dried oregano |
1 mL |
|
¼ tsp |
dried basil |
1 mL |
|
1 1/3 cups |
ricotta cheese |
325 mL |
|
3/4 cup |
milk |
175 mL |
|
2 Tbsp |
grated Parmesan cheese |
30 mL |
|
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dash pepper |
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| Directions |
|
Cook penne (pasta) according to package
directions. Drain. Return to pot. Meanwhile in saucepan over
medium heat, melt butter. Cook onion and garlic in butter
until soft, about 5-7 minutes. Stir in tomatoes, oregano and
basil. Reduce heat. Simmer 5-10 minutes. In blender or food
processor, blend ricotta cheese and milk until smooth. Pour
cheese mixture into saucepan. Heat over low heat until very
hot, but not boiling. Remove from heat. Stir in Parmesan
cheese and pepper. Pour cheese mixture over penne, tossing to
coat well. Arrange hot pasta mixture on individual serving
plates. Top with tomato sauce. Serve immediately. |
|
Nutrient Content |
|
Per Serving: Energy 421.1 Kcal ·
Carbohydrate: 66.2 g · Protein: 18.7 g · Fat (Total): 8.9 g
· Calcium: 263.5 mg |
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