Baked Penne

Ingredients

• 125 gPenne
• 300 gRicotta
• 4 pcsEgg
• 56 gButter
• 0.6 gCream of tartar
• 0.3 gSalt
• 1.25 gPepper
• 5 gGarlic
• 4 gParsley
• 60 gMozzarella
• 400 gTomato paste
• 4 blätterBasil

Instructions

1. 1

   Prepare

   • Preheat the oven to 190 °C (375 °F).
   • Bring a large pot of salted water to a boil and cook the penne until al dente (about 8–10 minutes). Drain, rinse briefly under cold water and set aside.
2. 2

   Mix filling

   • Stir together ricotta, egg yolks, melted butter, salt, freshly ground black pepper, minced garlic, chopped flat-leaf parsley and tomato paste in a large bowl until smooth.
   • Fold cooked penne into the ricotta mixture.
3. 3

   Whip egg whites and fold

   • Beat the egg whites with cream of tartar in a perfectly clean metal bowl until stiff peaks form.
   • Gently fold the egg whites into the pasta mixture to keep it airy.
4. 4

   Bake

   • Transfer mixture to a parchment-lined, high-sided roasting pan.
   • Sprinkle with grated mozzarella, cover with foil and bake in the center of the oven for 15 minutes.
   • Remove foil, lower oven to 180 °C (350 °F) and bake another 30 minutes until golden and bubbly.
5. 5

   Serve

   • Plate portions, garnish with basil leaves and serve warm.