1 28 -ounce can whole plum tomatoes, crushed by hand
1 pound mezzi rigatoni
4 ounces rosemary focaccia, toasted and cut into cubes (about 2 cups)
1/2 cup grated parmesan cheese (about 1 ounce)
1/2 cup chopped fresh parsley
1/2 cup roughly chopped sun-dried tomatoes (not oil-packed)
1 pound part-skim mozzarella cheese, cubed
1 1/2 cups grated asiago cheese (about 6 ounces)
8 ounces part-skim ricotta cheese
Instructions
Preheat the oven to 400 degrees F. Halve the garlic
crosswise to expose the cloves. Wrap the bottom half
in foil and roast until very soft, about 20 minutes.
Meanwhile, remove the skins from the top half and
chop the garlic.
Heat 2 tablespoons olive oil in a large Dutch oven or
pot over medium heat. Add the onion and sliced fennel
and cook, stirring occasionally, about 3 minutes. Add
the chopped garlic and red pepper flakes and cook,
stirring, until the garlic softens, about 2 more
minutes. Add the tomato paste and 1 teaspoon salt.
Cook, stirring, until the vegetables are tender,
about 3 more minutes. Add the tomatoes and 4 cups
water; stir. Increase the heat to medium high and
bring to a boil, then reduce the heat to medium low
and simmer until the sauce thickens slightly, about
30 minutes.
Meanwhile, bring a large pot of salted water to a
boil. Add the pasta and cook as the label directs.
Drain, rinse under cold water and set aside.
Pulse the focaccia in a food processor to make coarse
crumbs. Squeeze the roasted garlic from its skin and
add to the food processor along with 1/4 cup each
parmesan and parsley; pulse a few more times until
combined. Set the breadcrumbs aside.
Lightly brush a 9-by-13-inch baking dish with olive
oil. Add the pasta and sun-dried tomatoes to the
sauce along with the fennel fronds, mozzarella,
asiago and the remaining 1/4 cup each parmesan and
parsley; toss. Transfer to the prepared baking dish.
Top with spoonfuls of the ricotta and sprinkle with
the breadcrumbs.
Cover the dish loosely with foil and bake 30 minutes.
Uncover and continue baking until golden and
bubbling, about 15 more minutes. Let rest 10 minutes
before serving.
Freeze it!
Make the pasta until the end of step 5, then cover
the dish tightly with foil and freeze for up to 3
weeks. Bake at 425 degrees F from frozen, covered, 1
hour. Uncover and continue baking 25 to 30 more
minutes.
Originally Submitted
11/9/2014
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