Cookbook:Baked Penne

Cookbook | Ingredients | Recipes


  • 1 cup uncooked penne pasta
  • 1 cup ricotta cheese
  • 4 eggs, separated and brought to room temperature
  • 1/4 cup unsalted butter, melted
  • 1/8 tsp cream of tartar
  • Pinch of salt
  • 1/4 tsp freshly ground black pepper
  • 1 tsp minced garlic
  • 1 tbs flat-leaf parsley, finely chopped
  • 1/2 cup mozzarella cheese
  • 1 1/2 cups tomato paste
  • 4 leaves fresh basil


  1. In a gallon of salted, boiling water, cook pasta to al dente. Drain and rinse with cold water. Set aside.
  2. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
  3. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
  4. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of a 375 degree oven for 15 minutes.
  5. Remove foil and lower temperature to 350. Bake for another 30 minutes or until browned and bubbly on top.
  6. Place serving portions onto plates and garnish with basil. Serve warm.