Light Noodle Bake
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
48
Spice
53
Sweetness
57
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 small
Shallot3 tbsps
All-Purpose Flour1 tsp
Nutmeg (freshly grated)1 cup
Parsley (chopped fresh)1.5 cups
Celery (roughly chopped)1.5 cups
Carrot (roughly chopped)1 large
EggDirections:
1
Position a rack in the upper third of the oven and preheat to 475 degrees F
2
Fill a bowl with hot water; add the noodles and soak 10 minutes
3
Drain and hang side by side over the bowl's edge so the noodles don't stick
4
Meanwhile, mince the shallot in a food processor
5
Heat a skillet over medium-high heat
6
Add the shallot and 1 cup broth; cook 3 minutes
7
Add the flour and nutmeg; whisk until smooth, 1 minute
8
Whisk in the remaining 2 cups broth; cook, whisking, until thickened, 7 minutes
9
Whisk in 1/4 cup ricotta and the parsley; remove from the heat
10
The sauce will look textured from the cheese
11
Mince the celery and carrots in the food processor
12
Add the remaining 3/4 cup ricotta, 1/2 cup mozzarella and the egg; pulse until smooth
13
Spread 2 tablespoons of the shallot sauce in a 9-by-13-inch baking dish
14
Top with 3 noodles and half of the mozzarella mixture
15
Repeat the layers, ending with noodles
16
Top with the remaining shallot sauce, the tomatoes and the remaining 1/2 cup mozzarella
17
Bake until bubbly, about 20 minutes
18
Photograph by Christopher Testani