Baked Pasta With Sun-Dried Tomatoes And Ricotta Cheese - cooking recipe

Ingredients

3 tablespoons olive oil, divided
1 onion, peeled and chopped
2 garlic cloves, peeled and minced
1/4 cup sun-dried tomato, drained and chopped
1 (14 1/2 ounce) can diced tomatoes, drained
1 teaspoon paprika
1/8 teaspoon salt
1/8 teaspoon ground black pepper
8 ounces penne pasta
8 ounces ricotta cheese
1/2 cup parmesan cheese, grated

Preparation

In a large skillet heat 2 tablespoons oil over medium-high heat.
Add onion and saute for 4 minutes or until starting to brown.
Add garlic and sun-dried tomatoes; saute 3 more minutes.
Add tomatoes, paprika, salt and pepper.
Stir well, reduce heat, cover and simmer 20 minutes.
Meanwhile, bring a large pot of salted water to a boil.
Cook pasta for 7 minutes or until tender and still a bit firm.
Drain and toss with remaining 1 tablespoon olive oil.
Preheat oven to 350\u00b0F.
In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
Pour into a medium-sized baking dish and top with Parmesan cheese.
Bake for 20 minutes or until bubbly and lightly browned.
Serve garnished with chopped parsley and additional Parmesan cheese.