• Sumo

Bright and boldly flavored this simple pasta dish is a breeze to make and comes in individual dishes which makes handing out perfect portions a snap!

 

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Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Serving Size: 6

294

14

Ingredients

  • 1 1/2 Cups Penne Pasta
  • 1 Tablespoon + 1 Teaspoon Olive Oil
  • 1 Shallot, finely chopped
  • 1 Teaspoon Garlic, minced
  • 1 1/2 Teaspoon Flour
  • 3/4 Cup Milk
  • 1 1/2 Cups Ricotta Cheese
  • 3/4 Parmesan Cheese, grated
  • 1/4 Cup Basil, chopped
  • 2 Tablespoons Pine Nuts
  • 2 Tablespoons Panko Breadcrumbs
  • 1/2 Teaspoon Dried Basil

Instructions

  1. Bring a large pot of salted water to boiling and add the pasta; cook according to package directions until al dente. Drain and drizzle with 1 teaspoon of the olive oil.
  2. Preheat the broiler, coat six 1/2 cup ramekins with oil and set on a baking sheet.
  3. In a large saucepan over medium heat, heat 1 1/2 teaspoons of the olive oil, then add the shallot and saute for 3 minutes. Add the garlic and saute one minute, then stir in the flour until a paste forms; whisk in the milk. Bring the mixture to a boil then reduce heat to medium-low and cook until thickened. Whisk in the ricotta cheese, then whisk in 1/2 cup + 2 tablespoons of the parmesan cheese.
  4. Remove from the heat, stir in the basil and season with salt and pepper to taste.
  5. Stir the penne noodles into the sauce mixture, then spoon into the ramekins.
  6. In a small bowl mix together the remaining parmesan cheese, the remaining olive oil, the pine nuts, breadcrumbs, and dried basil. Sprinkle over the top of each ramekin.
  7. Broil ramekins for 2-3 minutes or until golden brown.
  8. Serve and enjoy!

http://vegonline.org/vegetarian-entrees/penne-basil-ricotta-recipe/