Penne with Ricotta Tomato and Mozzarella

Introduction

Penne with ricotta, tomato paste, and whipped egg whites bakes into a pasta dish that lands between a casserole and a baked soufflé. The 15-minute covered bake followed by 30 minutes uncovered gives you a browned, bubbly top and a soft center, which makes it a solid option for dinner when you want something more structured than a stovetop pasta.

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

• Swap the penne for ziti or rigatoni if that is what you have. You will get a similar baked texture, with slightly more sauce tucked into the larger tubes.
• Replace the grated mozzarella cheese with grated provolone or fontina. The top will melt a bit more richly and give you a deeper, less milky finish.
• Add a pinch of red pepper flakes to the ricotta, egg yolks, butter, salt, pepper, garlic, parsley, and tomato paste mixture. That shifts the dish from mild to lightly sharp without changing the structure.
• Stir in a few tablespoons of grated Parmesan with the ricotta mixture. It makes the filling saltier and firmer and gives the finished bake a more pronounced savory edge.
• Use chopped spinach, squeezed very dry, folded in with the cooked pasta. That adds bulk and color without changing the baking method, though the center will be slightly denser.

Tips for Success

• Cook the penne only to al dente in the boiling water, since it bakes for another 45 minutes and will keep softening in the oven.
• Use a spotlessly clean metal bowl for the egg whites; any grease left in the bowl can keep them from reaching stiff peaks with the cream of tartar.
• Fold the beaten egg whites into the pasta mixture gently so you keep as much air as possible. That is what gives the baked dish its lighter, less compact texture.
• Line the high-sided roasting pan fully with parchment so the tomato-rich mixture does not stick around the edges.
• Bake until the top is browned and bubbly, then let it sit for a few minutes before serving so the portions hold together more cleanly.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. You can also freeze individual portions in freezer-safe containers for up to 2 months, though the texture will be a bit less airy after thawing.

Reheat in a 350 F oven, covered, for 15 to 20 minutes until hot through. For single portions, the microwave works well in 60-second bursts; cover loosely so the top does not dry out. If reheating from frozen, thaw overnight in the fridge first for more even warming.

FAQ

Can you make this ahead?

You can cook the pasta, mix the ricotta base, and separate the eggs ahead of time. Beat and fold in the egg whites just before baking so the mixture keeps its lift.

Do you have to rinse the pasta with cold water?

For this recipe, yes. Rinsing cools the penne quickly so it does not keep cooking and helps prevent it from over-softening before it goes into the oven.

Can you use cottage cheese instead of ricotta?

Yes, but the texture will be looser and slightly more curdled unless you blend it first. Blending gives you a smoother filling that behaves more like ricotta.

Why did the egg whites not whip to stiff peaks?

The most common cause is grease or yolk in the bowl or on the beaters. Make sure the bowl is very clean and dry, and keep even a small amount of egg yolk out of the whites.