Penne with Ricotta and Tomato Basil Sauce

Introduction

Folding stiff egg whites into penne, ricotta, and tomato paste gives you a baked pasta that eats like a casserole with a lighter, more set texture. The 45-minute oven time browns the mozzarella on top while the center stays soft, so it works well for a small dinner and reheats cleanly for later.

Recipe Details

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 4

Ingredients

• 1 cup (125 g) uncooked penne pasta
• 1 cup (300 g) ricotta cheese
• 4 eggs, separated and brought to room temperature
• ¼ cup (½ stick/125 g) unsalted butter, melted
• ⅛ tsp cream of tartar
• 1 pinch salt
• ¼ tsp freshly-ground black pepper
• 1 tsp minced garlic
• 1 tbsp flat-leaf parsley, finely chopped
• ½ cup (60 g) grated mozzarella cheese
• 1 ½ cups (400 g) tomato paste
• 4 leaves fresh basil

Instructions

1. Preheat the oven to 375 F.
2. In a gallon of salted, boiling water, cook pasta until al dente. Drain and rinse with cold water. Set aside.
3. Combine ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste. Fold in cooked pasta. Set aside.
4. In a spotlessly clean metal bowl, beat egg whites to stiff peaks with cream of tartar. Gently fold into pasta mixture.
5. Pour into a parchment-lined high-sided roasting pan. Sprinkle with mozzarella cheese and cover with aluminum foil. Bake in the center of the oven for 15 minutes.
6. Remove foil and lower temperature to 350 F. Bake for another 30 minutes or until browned and bubbly on top.
7. Place serving portions onto plates and garnish with basil. Serve warm.

Variations

• Use ziti or rigatoni instead of penne if that is what you have. Both hold the ricotta-tomato mixture well and give the finished bake a slightly firmer bite.
• Replace the ricotta cheese with well-drained cottage cheese. The filling bakes a little lighter and slightly less creamy.
• Increase the minced garlic from 1 tsp to 2 tsp if you want a sharper savory edge in the tomato base.
• Stir 1 to 2 cups chopped sautéed spinach into the mixture in step 3. It adds bulk and makes the dish more vegetable-forward without changing how it bakes.
• Swap the fresh basil garnish for extra flat-leaf parsley if needed. The finish tastes more grassy and less sweet.

Tips for Success

• Cook the penne only to al dente in step 2, since it keeps cooking in the oven.
• Rinse the pasta with cold water as directed so it cools down before it goes into the egg mixture.
• Use a completely clean metal bowl for the egg whites in step 4; any grease will keep them from reaching stiff peaks.
• Fold the egg whites in gently, stopping as soon as no large white streaks remain, so the mixture keeps as much lift as possible.
• Bake until the top is browned and bubbly and the center looks set rather than wet when the foil comes off.

Storage and Reheating

Let the baked pasta cool completely, then transfer portions to an airtight container. Refrigerate for up to 4 days.

For longer storage, wrap individual portions tightly and place them in a freezer-safe container or bag. Freeze for up to 2 months, then thaw overnight in the fridge before reheating.

Reheat larger portions in a 350 F oven, covered, for 15 to 20 minutes, then uncover for a few minutes if you want the top to dry slightly. Microwave single portions in 60-second bursts until heated through. The texture is lightest when freshly baked, so expect it to settle a bit after storage.

FAQ

Can you make this ahead?

Yes. You can cook the pasta and mix the ricotta, yolks, butter, seasonings, and tomato paste ahead, then beat and fold in the egg whites right before baking.

Why do the eggs need to be separated?

The yolks enrich the base, while the whipped whites lighten the texture and help the bake set without feeling dense.

Can you use another pasta shape?

Yes. Short tube shapes like ziti or rigatoni work best because they hold the sauce and bake at about the same rate as penne.

Can you use cottage cheese instead of ricotta?

Yes, but drain it well first. Blending it briefly will give you a smoother texture that is closer to ricotta.