Wednesday, January 9, 2013

pepperoni pasta bake... 50 minutes

the goods:
2 and 1/2 cups part-skim ricotta (20 ounces)
1 and 1/4 cup grated zucchini (from 1 medium zucchini)
1/3 cup chopped fresh basil leaves, plus more for serving
1 large egg, beaten
3 cups marinara, divided
28 jumbo pasta shells, cooked according to package instructions
26 small pepperoni slices
3/4 cup shredded mozzarella

Preheat oven to 400 degrees. In a medium bowl, combine ricotta, zucchini, basil, and egg; season with 1/4 teaspoon each salt and pepper. Spread 1 cup marinara in a 9-by-13-inch broilerproof baking dish.

Fill each shell with 1 heaping tablespoon ricotta mixture and arrange in an even layer in dish. Top with remaining 2 cups marinara, then pepperoni and mozzarella.

Cover with foil and bake until sauce is bubbling, about 30 minutes.

Heat broiler, remove foil, and broil until cheese is browned in spots, about 3 minutes.

Top with additional basil and serve.

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