Pasta layered with creamy Alfredo, ricotta, tomatoes, and cheese for a bubbly, golden main dish.
# Components:
→ Pasta
01 - 12 oz penne or rigatoni
→ Cheese & Dairy
02 - 1 cup ricotta cheese
03 - 1 cup Alfredo sauce
04 - 1 cup shredded mozzarella cheese
05 - 1/2 cup grated Parmesan cheese
06 - 1/2 cup whole milk
→ Vegetables
07 - 14 oz canned diced tomatoes, drained
08 - 1 small onion, finely chopped
09 - 2 cloves garlic, minced
10 - 2 tbsp fresh basil, chopped or 1 tsp dried basil
11 - 1 tbsp olive oil
→ Spices & Seasonings
12 - 1/2 tsp dried oregano
13 - 1/2 tsp salt
14 - 1/4 tsp black pepper
15 - Pinch of red pepper flakes (optional)
# Method:
01 - Preheat oven to 375°F (190°C). Grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - In a large skillet, heat olive oil over medium heat. Sauté onion for 3 to 4 minutes until softened. Add garlic and cook for 1 minute.
04 - Add drained tomatoes, oregano, salt, black pepper, and red pepper flakes if using. Simmer for 5 minutes. Remove from heat and stir in chopped basil.
05 - In a mixing bowl, whisk together ricotta cheese, Alfredo sauce, and milk until smooth.
06 - In the prepared baking dish, combine cooked pasta, tomato mixture, and ricotta-Alfredo mixture. Mix well to ensure everything is evenly coated.
07 - Sprinkle shredded mozzarella and grated Parmesan evenly over the surface.
08 - Bake uncovered for 25 to 30 minutes until bubbling and golden brown.
09 - Allow casserole to rest for 5 minutes before serving. Garnish with additional basil if desired.
