Chef Chuck's Baked Pasta

Pasta al Forno

I chose mostaccioli pasta for this springtime baked pasta dish.  Garden fresh steamed green beans along with sauteed plump grape tomatoes were coated with a ricotta mixture and baked to perfection.  A great way to get the kids to eat vegetables, just pair some with a baked pasta dish.

Baked Pasta

1 pound mostaccioli pasta

2 cups fresh green beans

1 cup grape tomatoes

2 cups ricotta cheese

1 cup parmigiano cheese, grated

1 egg

1 tablespoon fresh parsley

4 tablespoons olive oil

2 garlic cloves, whole paper on

salt and pepper

Wash and cut green beans to about 1 inch,  steam for a few minutes, set aside.  In a bowl combine ricotta, parmigiano, egg, parsley, salt and pepper, set aside.  In a large pot of salted boiling water, cook pasta till al dente.  In a large frying pan heat olive oil add garlic saute for 1 minute remove and discard.  Add tomatoes and green beans saute for a few minutes, then stir in pasta and cheese.  Preheat oven to 350 degrees butter a baking dish and bake pasta for 20 minutes.

Ricette by Chef Chuck's Cucina