I saw this recipe on Food TV last week and I knew I wanted to make it. I added a lot more cherry tomatoes than it called for and I'm so glad I did! It was really tasty and of course the fresh basil at the end takes it to a whole other level!
PACCHERI AND CHEESE
Ingredients
Pasta:
One 15-ounce container ricotta
One 10-ounce package frozen spinach, thawed or microwaved, water squeezed out
2 cups shredded Italian cheese blend
1 1/2 cups heavy cream
1 tablespoon all-purpose flour
1/2 teaspoon or a nice pinch of crushed red pepper flakes
4 to 6 scrapes on a rasp fresh nutmeg (1/4 teaspoon ground nutmeg)
2 cloves garlic, grated on a rasp
1 lemon, optional, zested
Kosher salt and freshly ground black pepper
16 ounces paccheri (or penne) pasta, cooked to al dente
Nonstick cooking spray, for the casserole dish
Topping:
1 1/2 cups shredded Italian cheese blend
40 or so cherry tomatoes (1 pint), sliced in half
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon Italian seasoning
Pinch kosher salt
Fresh basil, for garnish
Directions
For the pasta: In a large bowl, add the ricotta, spinach, cheese, heavy cream, flour, red pepper flakes, nutmeg, garlic and lemon zest, if using. Taste and season with salt and pepper. Add the pasta, then fold to combine and pour into a casserole dish that you coated with cooking spray.
Preheat the oven to 375 degrees F.
For the topping:
Spread the cheese over the top of the casserole. In a medium bowl, add the tomatoes and lemon juice, if using, and toss to combine. Allow to sit for 5 minutes.
Add the oil, Italian seasoning and salt to the tomatoes. Toss, then scatter over the top of the casserole. Bake until the sides are bubbly and the top is golden in parts, 20 to 30 minutes (I cooked mine for about an hour because I added a lot of tomatoes and I really wanted them to cook well, just watch you don't burn the bottom if you cook longer). Garnish with basil and serve warm.
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