Oven-Baked Cavatappi With Red Peppers and Ricotta
Per ServingOven-Baked Cavatappi With Red Peppers and Ricotta |
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|---|---|---|
| Makes: 16 | ||
| Serving Size: 3/4 cup | ||
| Calories | 210 | |
| Fat | 5 | g |
| Saturated Fat | 2.3 | g |
| Trans Fat | 0 | g |
| Carbohydrate | 30 | g |
| Fiber | 2 | g |
| Sugars | 5 | g |
| Cholesterol | 15 | mg |
| Sodium | 235 mg (without added salt) | |
| Protein | 11 | g |
| Choices: Starch 1.5, Vegetable 1, Medium-fat meat 1 | ||
- Makes: 16
- Serving Size: 3/4 cup
- Preparation Time: 35 minutes
- Cooking Time: 35 minutes
Ingredients
| 1 | lb. | cavatappi, fusilli, or penne pasta |
| Sauce | ||
| 1 | tsp. | olive oil |
| 1/4 | lb. | diced prosciutto |
| 3 | med. | red peppers, seeded, cored, and diced |
| 1 | large | onion, diced |
| 4 | garlic cloves, minced | |
| 2 | tsp. | dried oregano |
| 1/4 | tsp. | crushed red pepper flakes |
| 1 | (14.5 oz.) can diced tomatoes, drained | |
| 1 | Tbsp. | fresh minced thyme |
| 1 1/2 | cups | 1% milk |
| 1/4 | cup | flour |
| 15 | oz. | part-skim ricotta cheese |
| 1/4 | cup | Pecorino Romano cheese |
| pinch | nutmeg | |
| Kosher or sea salt and fresh-ground black pepper to taste | ||
| Topping | ||
| 2 | slices whole wheat bread, crusts removed | |
| 1/4 | cup | grated Pecorino Romano cheese |
| Kosher or sea salt and fresh-ground pepper to taste | ||
| 1 | tsp. | olive oil |
Directions
- Cook the pasta according to package directions, but no more than about 6 to 7 minutes. You want the pasta very al dente, as it will continue to bake in the oven. Drain and set aside.
- Heat the olive oil in a large skillet over medium heat. Add the prosciutto and sauté for 3 minutes. Add in the peppers, onion, and garlic, and sauté for 6 to 7 minutes or until tender. Add in the oregano and crushed red pepper, and sauté for 1 minute. Add in the tomatoes and cook for 2 minutes. Remove the pepper-tomato mixture from the heat, and stir in the thyme. Set aside.
- Preheat the oven to 450°F. In a large bowl, whisk together the milk and flour until very smooth. Add in the ricotta and the first d cup of Pecorino Romano cheese, and continue to whisk until very smooth. Add in the nutmeg, salt, and pepper.
- Combine the cooked pasta with the pepper-tomato mixture and stir well. Add in the ricotta mixture and mix well. Pour the pasta into a 13-inch shallow baking pan (preferably only 2 inches deep). A shallow pan provides more surface area for a crispy crust and allows the interior to cook through more quickly, keeping the sauce moist.
- Prepare the topping: In a food processor or blender, make crumbs of the whole wheat bread. You should have about a cup. Combine the crumbs with the Pecorino Romano cheese, salt, and pepper, and drizzle with olive oil. Sprinkle the topping on the pasta, and bake uncovered for 25 minutes. Serve immediately.
