Serves: 3 | Total Time: 20 minutes
A comforting Italian classic — soft gnocchi tossed in a bright tomato sauce and finished with Parmesan. Simple, satisfying, and full of flavour.
Ingredients
- 1 lb penne
- 1 (14 oz) can La Fonte Pelati (Italian Whole Peeled Tomatoes)
- ½ medium onion, finely chopped
- 2 garlic cloves, crushed
- 2 tablespoons extra virgin olive oil (EVOO)
- A handful of fresh basil leaves
- 1 cup ricotta cheese
- 1 cup grated Parmesan
- 8 oz fresh mozzarella, torn
- Sea salt and freshly ground black pepper
Method
- Bring a large pot of salted water to a boil and cook the penne until al dente. Drain and set aside.
- Heat the EVOO in a pan over medium heat. Add the onion and cook until soft, then add the garlic and cook for another minute.
- Add the La Fonte Pelati, gently breaking them up with a spoon. Season with salt and pepper and let simmer for about 10 minutes. Add a few basil leaves towards the end.
- Preheat the oven to 425°F.
- In a large bowl, combine the pasta with the ricotta and half of the Parmesan.
- Transfer to a baking dish, spoon over the tomato sauce, and top with mozzarella and the remaining Parmesan.
- Bake for 5–8 minutes, until the cheese is melted and lightly golden.
Serving Suggestions
Serve straight from the oven with a few fresh basil leaves on top.
Perfect for a casual dinner or to share - and like most baked pasta, even better the next day.
