Pasta marinara with 3 cheeses
40 min.
4
18
CAPPELLO BIANCO PENNE RIGATE
400 g
Olive oil
2 tbsp.
Onion
1 pc.
Freshly ground black pepper and salt
to taste
Dried oregano
1 tsp.
Chopped tomatoes
400 g
Mozzarella cheese
150 g
Ricotta cheese
150 g
Parmesan cheese
150 g
Parsley
as a garnish
PREPARATION:
- Cook penne for 11 minutes in boiling salted water in a large saucepan, and then drain the water.
- Heat olive oil in a large pan over medium heat. Add the onion and fry until soft for about 5 minutes. Add garlic and season with salt, pepper and oregano. Cook until fragrant for about 2 minutes, then add chopped tomatoes. Bring the mixture to a boil and cook for 10 minutes.
- Chop mozzarella, ricotta and parmesan cheeses, and add to the pan. Cook until the cheese melts, and the sauce has a creamy consistency. Check the taste, add more salt and pepper, if necessary, Add pasta and stir until penne is completely covered with the sauce. Remove from heat.
- Garnish with parsley and serve warm. Buon appetito!