Baked Penne
8 servings
60 minutes
Baked penne is an amazing blend of traditional Italian pasta with delicate hints of Thai flavors. This recipe embodies the harmony of creamy ricotta, spicy basil, and rich marinara tomato sauce, creating a rich and balanced taste. Thanks to long baking under a golden crust of mozzarella and parmesan, the dish acquires an appetizing texture – juicy inside and crispy on top. Baked penne is perfect for a cozy family dinner or festive gathering when you want to delight guests with something special. Inspired by Italian cuisine but adapted with notes of Thai ingredients, this recipe surprises with its depth and richness of flavor nuances. Serve with a glass of white wine and fresh herbs for an unforgettable dinner!
1
Preheat the oven to 200° C. In a large bowl, pour boiling water over the pasta so that it is covered by 7-10 cm. Stir for the first 5 minutes to prevent sticking. Add salt. After 30 minutes, drain the water.
- Penne pasta: 450 g
- Salt: to taste
2
Pour half of the marinara sauce into a large pot, add ricotta, eggs, half of the parmesan, cream, half of the parsley and basil; mix well.
- Marinara sauce: 1.5 l
- Ricotta cheese: 350 g
- Chicken egg: 2 pieces
- Grated Parmesan cheese: 80 g
- Cream 30%: 220 g
- Chopped parsley: 3 tablespoons
- Crushed basil leaves: 3 tablespoons
3
Add the cooked pasta with half of the mozzarella and mix. Place the mixture in a baking dish, pour the remaining marinara sauce on top, and sprinkle with mozzarella cubes.
- Penne pasta: 450 g
- Mozzarella cheese: 450 g
- Marinara sauce: 1.5 l
4
Tightly cover the dish with foil and bake for 45 minutes. After that, remove the foil and bake for another 15 minutes until the cheese is golden.
5
Once ready, sprinkle with the remaining parmesan and cool for 10 minutes. Before serving, sprinkle with basil and parsley.
- Grated Parmesan cheese: 80 g
- Crushed basil leaves: 3 tablespoons
- Chopped parsley: 3 tablespoons