- butter, for greasing
- 14 oz dried penne
- 1 tbsp olive oil
- 2 eggs, beaten
- 1 1/2 cups ricotta cheese
- 4 fresh basil sprigs
- 1 cup grated mozzarella cheese or halloumi cheese
- 4 tbsp freshly grated Parmesan cheese
- salt and black pepper
- fresh basil leaves, to garnish
This classic Italian recipe is one of my favorites and very easy to make. Try substituting smoked Bavarian cheese for the mozzarella or halloumi and grated Cheddar cheese for the Parmesan, for a slightly different but just as delicious flavor.
1 – Lightly grease an ovenproof dish
2 – Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite. Drain the pasta, set aside, and keep warm.
3 – Beat the eggs into the ricotta cheese and season to taste with salt and pepper.
4 – Spoon half of the penne into the base of the dish and cover with half of the basil leaves.
5 – Spoon over half of the ricotta cheese mixture. Sprinkle with the mozzarella or halloumi cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese.
6 – Bake in a preheated oven at 375F for 30 to 40 minutes, until golden brown and the cheese topping is bubbling.
7 – Garnish with basil leaves, if desired, and serve hot.
Serves 4 to 6