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Diabetes Forecast

The Healthy Living Magazine

Oven-Baked Cavatappi With Red Peppers and Ricotta

Per Serving

Oven-Baked Cavatappi With Red Peppers and Ricotta

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
1/4cupPecorino Romano cheese
pinchnutmeg
Kosher or sea salt and fresh-ground black pepper to taste
Topping
2slices whole wheat bread, crusts removed
1/4cupgrated Pecorino Romano cheese
Kosher or sea salt and fresh-ground pepper to taste
1tsp.olive oil

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
 
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