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View more "Main Dishes" recipes Baked Pasta Casserole with Ricotta and Tomatoes Recipe

Baked Pasta Casserole with Ricotta and Tomatoes

Dairy Farmers of Canada
Add to Calendar 09/15/2019 10:00 AM 09/15/2019 11:00 AM America/New_York Choose the perfect time to make this recipe What you'll need:

8 oz (250 g) pasta (penne, ziti, rotini, etc.)
1/4 cup (60 mL) butter
2 garlic cloves, minced
1 small onion, chopped
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) Milk
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) ground pepper
1/4 tsp (1 mL) ground nutmeg
pinch of Cayenne pepper
8 oz (250 g) Canadian Ricotta cheese
2 cups (500 mL) shredded Canadian Mozzarella cheese
1 can (28 oz/796 mL) tomatoes, drained and coarsely chopped
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) grated Canadian Parmesan cheese

Yields: 6 to 8 servings

See full recipe: https://www.dairygoodness.ca/recipes/baked-pasta-casserole-with-ricotta-and-tomatoes?source=calendar
Baked Pasta Casserole with Ricotta and Tomatoes true MM/DD/YYYY anvcJoeUXzVEZwIspmZn22961
  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 40 - 45 mins
  • Yields 6 to 8 servings
  • Course Main Dishes
  • Prep. Time 30 mins
  • Cooking Time 40 - 45 mins
  • Yields 6 to 8 servings

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Ingredients

8 oz (250 g) pasta (penne, ziti, rotini, etc.)
1/4 cup (60 mL) butter
2 garlic cloves, minced
1 small onion, chopped
1/4 cup (60 mL) all-purpose flour
2 cups (500 mL) Milk
1 1/2 tsp (7 mL) salt
1/2 tsp (2 mL) ground pepper
1/4 tsp (1 mL) ground nutmeg
pinch of Cayenne pepper
8 oz (250 g) Canadian Ricotta cheese
2 cups (500 mL) shredded Canadian Mozzarella cheese
1 can (28 oz/796 mL) tomatoes, drained and coarsely chopped
1/4 cup (60 mL) chopped fresh parsley
1/4 cup (60 mL) grated Canadian Parmesan cheese

Preparation

Cook pasta according to instructions on package. Drain well. Reserve.

To prepare sauce, melt butter in a large saucepan. Add garlic and onion and cook 3 to 4 min. Add flour and cook 3 min, stirring often. Add milk, salt, pepper, nutmeg and Cayenne pepper. Bring to a boil. Reduce heat. Cook gently 5 min.

Combine pasta with sauce, Ricotta, Mozzarella, tomatoes and parsley. Pour into a 9 x 13-inch (23 x 33 cm) baking dish or casserole. Sprinkle with Parmesan cheese. Bake in a preheated 350 °F (180 °C) oven for 25 to 30 min until bubbling and golden.

Tips

Double this recipe and freeze one casserole for later use.

135 people love this recipe.

Rank as top rated See all 50 top rated

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Did you know?

Our Stove-Top Macaroni and Cheese recipe from 1995 is one of our most popular recipes of all-time. Find it here.

This recipe is brought to you by:

My Milk Calendar From the 1994 Milk Calendar Explore all Milk Calendar recipes

Nutritional Info

Per serving
Energy: 383 Calories
Protein: 18 g
Carbohydrate: 35 g
Fat: 19 g
Fibre: 2.3 g
Sodium: 906 mg

Top 5 Nutrients

Nutrient % DV*
Calcium: 35 % / 385 mg
Folate: 33 %
Phosphorus: 29 %
Niacin: 27 %
Vitamin A: 26 %

*percentage of daily value

*Note: The daily value (DV) is established by Health Canada and corresponds to the daily quantity recommended for each nutrient. The percentage of the daily value (% DV) indicates the proportion of the nutrient provided by a serving of the recipe, in comparison with the quantity recommended.

Did you know that 2 out of 3 Canadians are not getting enough daily milk products? Make sure you do! Learn more:

GetEnough.ca

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