Baked Pasta with Ricotta and Olives

By Bettye

Ingredients

• 1 cup ricotta cheese
• 3/4 cup grated Parmesan cheese
• 1 tsp. grated lemon zest
• Salt and pepper
• 2 T. olive oil
• 3 garlic cloves, minced
• 1 (28 oz.) can diced tomatoes
• 1/2 cup pitted kalamata olives, chopped
• 1/4 cup chopped fresh basil
• 1 pound campanelle or penne pasta

Details

Servings 4

Preparation

Step 1

1. Adjust oven rack to top position and heat broiler. Bring 4 quarts water to boil in large pot. Meanwhile, grease shallow 2 quart baking dish. Combine ricotta, 1/2 cup Parmesan, and lemon zest in bowl and season with salt and pepper.

2. Heat oil in large skillet over medium high heat until just smoking. Add garlic and cook until fragrant, about 30 seconds. Add tomatoes and cook until thickened, about 10 minutes. Off heat, stir in olives and basil. Season with salt and pepper.

3. Meanwhile, add 1 T. salt and pasta to boiling water and cook until al dente. Drain pasta and return to pot. Stir in tomato sauce and transfer mixture to baking dish. Dollop ricotta mixture over pasta and sprinkle with remaining Parmesan. Broil until top is spotty brown, about 3 minutes.