Ingredients
- uncooked penne pasta, 125 g1 cup
- ricotta cheese, 300 g1 cup
- eggs4
- unsalted butter, 1/2 stick/125 g, melted1/4 cup
- cream of tartar1/8 tsp
- salt1 pinch
- freshly-ground black pepper1/4 tsp
- minced garlic, minced1 tsp
- flat-leaf parsley, finely chopped1 tbsp
- grated mozzarella cheese, 60 g, grated1/2 cup
- tomato paste, 400 g1 1/2 cup
- fresh basil4 leaves
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 7 steps
Preheat the oven to .
In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
Remove foil and lower temperature to . Bake for another 30 minutes or until browned and bubbly on top.
Place serving portions onto plates and garnish with basil. Serve warm.
