Baked Penne With Spicy Marinara And Ricotta Verde

Baked penne is an Italian classic and a menu favorite. Spice up a traditional penne with a feisty marinara sauce and Grande Ricotta Verde for a modern spin on a much-loved dish.

Baked Penne with Spicy Marinara

5 oz. Penne pasta

4 oz. Marinara sauce, spicy

2 oz. Ricotta Verde (see recipe)

1 oz. Grande Mozzarella, shredded

1 tbsp. Grande Parmesan, grated

Ricotta Verde

2 lb. Grande Ricotta Dolce

4 oz. Grande Romano, grated

10 oz. Frozen spinach, chopped, slacked

11/2 tsp. Salt

1/2 tsp. Black pepper

1/4 tsp. Nutmeg, ground (optional)


Baked Penne with Spicy Marinara
Yield: One serving
  1. Place pasta in ovenproof dish. Pour marinara over top and dollop with Ricotta Verde.
  2. Sprinkle with Grande Mozzarella and Parmesan cheeses.
  3. Bake at 500°F for 6 to 8 minutes in deck oven or 4 to 6 minutes in impingement oven.
  4. Remove when cheese is melted and pasta is heated through. Serve with bread.
Ricotta Verde
Yield: 40 oz.
  1. Blend Grande Ricotta, Grande Romano, spinach, salt, pepper and nutmeg until well combined.
  2. Keep refrigerated.



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