Baked Pasta with Kalettes

 
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Serves: 4-6
 
Prep Time: 15 minutes
 
Cook Time: 18 minutes
 

What You Need

  • 4 ounces penne pasta
  • 1 tablespoon olive oil
  • 3 ounces Kalettes™, cut in half lengthwise
  • 2 cups yellow squash
  • 1/2 medium onion. chopped
  • 2 garlic cloves
  • 2 cups grape tomatoes
  • 1 cup shredded mozzarella, divided
  • 2 tablespoons fresh basil, chopped (or 1 tablespoon dried basil)
  • 2 teaspoons fresh oregano, chopped (or 1 teaspoon dried oregano)
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper
  • 1/4 cup ricotta cheese
  • 1 large egg, beaten

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What You Do

Heat the oven to 400 degrees. Cook pasta according to package directions. Drain and set aside.

In a large oven-proof skillet over medium high, heat oil for 2 minutes. Add Kalettes, squash, and onion; saute for 5 minutes. Add garlic and tomatoes to vegetables; saute 3 minutes. Remove from heat and stir in pasta, 1/2 cup mozzarella, basil, oregano, salt, and red pepper.

In a small bowl, combine ricotta and egg. Stir into pasta mixture. Sprinkle remaining mozzarella on top of pasta. Bake in oven for 15 minutes or until bubbly and browned on top.

 

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