CREAMY ROASTED TOMATO RICOTTA PASTA WITH CRISPY PROSCIUTTO
Great for nights when you're craving cozy Italian and fresh summer flavors!
Provided by Tieghan Gerard
Categories Main Course
Time 45m
Number Of Ingredients 14
Steps:
- 1. Preheat oven to 425° F.2. On a baking sheet, toss together the olive oil, tomatoes, garlic, 2 tablespoons thyme, rosemary, and a pinch each of red pepper flakes, salt, and pepper. Arrange the prosciutto on top of the tomatoes. Bake 15-20 minutes, until the prosciutto is crisp and the tomatoes are bursting. 3. Add 2/3's of the tomatoes, the garlic, and the ricotta to a food processor. Puree until smooth. Season with salt and pepper.4. Bring a large pot of salted water to a boil. Cook the pasta according to package directions until al dente. Just before draining, remove 1 cup of the pasta cooking water. Drain.5. In the same pot, melt together the butter and 1 tablespoon of thyme. Cook until the butter is browning, then add the tomato puree and 1/2 cup pasta cooking water, stirring until combined. Melt in the gouda and parmesan.6. Add the pasta and remaining tomatoes to the sauce, tossing to combine. If needed, thin the sauce with a little of the reserved pasta cooking water.7. Divide the pasta between plates. Top with parmesan, prosciutto, and fresh basil. EAT and ENJOY.
Nutrition Facts : Calories 532 kcal, ServingSize 1 serving
ROASTED TOMATO PASTA BAKE
This is an easy weeknight casserole that you can have ready in 35 minutes. Serve with a green salad and garlic bread.
Provided by Irmgard
Categories One Dish Meal
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F.
- Drain the tomatoes in a sieve, reserving the juice.
- Set the juice aside.
- In a 13" x 9" glass baking dish, combine the drained tomatoes, onion, Italian seasoning and pepper.
- Roast for 15 minutes or until fragrant.
- Meanwhile, in a saucepan, whisk the milk with the flour.
- Cook over medium-high heat, stirring constantly, just until the mixture comes to a boil and begins to thicken.
- Stir the reserved tomato juice, the milk mixture and the pasta into the baking dish.
- Cover with foil and bake 15 minutes longer or until the pasta is tender but firm and the sauce is thickened.
- Sprinkle with the cheese and broil for 2 minutes or until golden and bubbling.
- Serve sprinkled with Parmesan cheese.
Nutrition Facts : Calories 436.1, Fat 7, SaturatedFat 3.7, Cholesterol 21.4, Sodium 509.6, Carbohydrate 77.8, Fiber 5.4, Sugar 9.4, Protein 16.4
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