Four-Cheese Baked Pasta With Sun-Dried Tomatoes
Serves: 2
Zoie Ernser
1 January 1970
Based on User reviews:
53
Spice
59
Sweetness
56
Sourness
41
mins
Prep time (avg)
5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 400 degrees F
2
Halve the garlic crosswise to expose the cloves
3
Wrap the bottom half in foil and roast until very soft, about 20 minutes
4
Meanwhile, remove the skins from the top half and chop the garlic
5
Heat 2 tablespoons olive oil in a large Dutch oven or pot over medium heat
6
Add the onion and sliced fennel and cook, stirring occasionally, about 3 minutes
7
Add the chopped garlic and red pepper flakes and cook, stirring, until the garlic softens, about 2 more minutes
8
Add the tomato paste and 1 teaspoon salt
9
Cook, stirring, until the vegetables are tender, about 3 more minutes
10
Add the tomatoes and 4 cups water; stir
11
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
12
Meanwhile, bring a large pot of salted water to a boil
13
Add the pasta and cook as the label directs
14
Drain, rinse under cold water and set aside
15
Pulse the focaccia in a food processor to make coarse crumbs
16
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
17
Set the breadcrumbs aside
18
Lightly brush a 9-by-13-inch baking dish with olive oil
19
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
20
Transfer to the prepared baking dish
21
Top with spoonfuls of the ricotta and sprinkle with the breadcrumbs
22
Cover the dish loosely with foil and bake 30 minutes
23
Uncover and continue baking until golden and bubbling, about 15 more minutes
24
Let rest 10 minutes before serving
25
Photograph by Justin Walker