Baked Pasta Casserole with Ricotta and Tomatoes
This recipe is taken from the 1994 Milk Calendar. This is the Baked Pasta Casserole with Ricotta and Tomatoes recipe.
- Prep: 30 min
- Cooking: 40 min - 45 min
Ingredients
- 8 oz (250 g) pasta (penne, ziti, rotini, etc.)
- 1/4 cup (60 mL) butter
- 2 garlic cloves minced
- 1 small onion chopped
- 1/4 cup (60 mL) all-purpose flour
- 2 cups (500 mL) Milk
- 1 1/2 tsp (7 mL) salt
- 1/2 tsp (2 mL) ground pepper
- 1/4 tsp (1 mL) ground nutmeg
- of Cayenne pepper
- 8 oz (250 g) Canadian Ricotta cheese
- 2 cups (500 mL) shredded Canadian Mozzarella cheese
- 1 can (28 oz/796 mL) tomatoes drained and coarsely chopped
- 1/4 cup (60 mL) chopped fresh parsley
- 1/4 cup (60 mL) grated Canadian Parmesan cheese
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Preparation
Cook pasta according to instructions on package. Drain well. Reserve.
To prepare sauce, melt butter in a large saucepan. Add garlic and onion and cook 3 to 4 min. Add flour and cook 3 min, stirring often. Add milk, salt, pepper, nutmeg and Cayenne pepper. Bring to a boil. Reduce heat. Cook gently 5 min.
Combine pasta with sauce, Ricotta, Mozzarella, tomatoes and parsley. Pour into a 9 x 13-inch (23 x 33 cm) baking dish or casserole. Sprinkle with Parmesan cheese. Bake in a preheated 350 °F (180 °C) oven for 25 to 30 min until bubbling and golden.
Tips
Double this recipe and freeze one casserole for later use.
Nutritional information
Per serving| Energy: | 383 Calories |
| Protein: | 18 g |
| Carbohydrate: | 35 g |
| Fat: | 19 g |
| Fibre: | 2.3 g |
| Sodium: | 906 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 35 % / 385 mg |
| Folate: | 33 % |
| Niacin: | 27 % |
| Phosphorus: | 29 % |
| Vitamin A: | 26 % |
