Ingredient:
3/4 lb cooked fusilli pasta
3 cup prepared marinara
1 ½ cup fresh ricotta
1 tbsp balsamic vinegar
Freshly ground pepper
2 cup shredded mozzarella
1 cup finely grated Parmesan
2 cup cherry tomatoes, halved
1/4 cup Thinly sliced basil
Balsamic glaze, for drizzling
kosher salt
Method:
Preheat oven to 350 degrees F.
Meanwhile, combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
Sprinkle with basil and drizzle with balsamic glaze, if desired.
3/4 lb cooked fusilli pasta
3 cup prepared marinara
1 ½ cup fresh ricotta
1 tbsp balsamic vinegar
Freshly ground pepper
2 cup shredded mozzarella
1 cup finely grated Parmesan
2 cup cherry tomatoes, halved
1/4 cup Thinly sliced basil
Balsamic glaze, for drizzling
kosher salt
Method:
Preheat oven to 350 degrees F.
Meanwhile, combine marinara, ricotta and balsamic in a large bowl. Season to taste with salt and pepper. Fold in cooked pasta and transfer mixture to a large baking dish. Cover with shredded mozzarella and parmesan, and place halved cherry tomatoes on top.
Bake until the cheese melts and begins to turn golden-brown and bubbly in spots, about 20 minutes.
Sprinkle with basil and drizzle with balsamic glaze, if desired.
