Four cheeses – mozzarella, parmesan, ricotta and asiago – will add your pasta has an unforgettable taste and amazing texture. And the pieces sun-dried tomatoes in a fragrant sauce will add the necessary tomato sourness and richness, which goes well with cheeses. Since this pasta is baked in the oven, sprinkle first topped with breadcrumbs, baked garlic, herbs and grated parmesan. So after baking, the dish will be appetizing crisp. The big plus of this paste is that before by baking it can be frozen. This will help you plan ahead. preparation for a gala dinner or, conversely, quickly and tasty feed the guests who suddenly arrived. Share with friends: 
Time: 1 hour. 35 minutes Difficulty: easy Servings: 6-8 In recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 1 can 800 gr. Canned Tomatoes Cream, Grated manually
- 450 gr mezzi rigatoni pasta
- 120 gr. focaccia with rosemary, toasted and diced (about 2 tbsp.)
- 0.5 tbsp. grated parmesan cheese (approx. 30 gr.)
- 0.5 tbsp. chopped parsley
- 0.5 tbsp. coarsely chopped sun-dried tomatoes (not in oil)
- 450 gr diced mozzarella
- 1.5 tbsp. grated Asiago cheese (about 180 gr.)
- 220 gr ricotta
- 1 head garlic
- 2 tbsp. l olive oil + optionally for lubrication forms
- 1 onion, chopped
- 1 fennel root, thinly sliced + 1 tbsp. l chopped sprigs of fennel
- 0.5 tsp red pepper flakes
- 2 tbsp. l tomato paste
Recipes with similar ingredients: plum tomatoes, pasta rigatoni, focaccia bread, parmesan cheese, parsley, sun-dried tomatoes, cheese mozzarella, asyago cheese, ricotta cheese, garlic, onion, fennel onion, red pepper flakes, tomato paste
Recipe preparation:
- Preheat the oven to 200 ° C. Cut the side of the garlic in half, to bare cloves. Wrap the bottom half of garlic in foil and bake until it is very soft, about 20 minutes. By peel the upper half and chop the garlic.
- In a large cauldron or in a saucepan over moderate heat, heat 2 Art. l olive oil. Add onion and chopped fennel and stir fry for about 3 minutes. Add chopped garlic and red pepper and fry, stirring, until the garlic softens, yet about 2 minutes. Add tomato paste and 1 tsp. salt. Cook stirring until vegetables are tender, about 3 minutes. Add tomatoes and 4 tbsp. water; mix. Increase the heat to moderate strong and bring the sauce to a boil, then reduce the heat to moderate weak and cook at a slow boil until the sauce thickens a little, about 30 minutes.
- In the meantime, bring a large pot of salted water to boiling. Add the paste and cook as recommended on packaging. Drain, rinse the paste under cold water.
- Grind the focaccia in a food processor to large crumbs. Squeeze the baked garlic from the husks and add to the food processor, putting there 1/4 tbsp. parmesan and parsley; whisk more several times to mix everything. Set aside breadcrumbs.
- Lightly grease a baking dish with size 22 x 32 cm. Add pasta and sun-dried tomatoes and greens to the sauce fennel, mozzarella, Asiago and the remaining 1/4 tbsp. parmesan and parsley; mix. Transfer to the prepared form for baking. Put ricotta on top and sprinkle with breadcrumbs breadcrumbs.
- Cover the pan loosely with foil and bake for 30 minutes. Then remove the foil and continue to bake until golden brown and bubbling toppings, about 15 minutes more. Let the casserole rest 10 minutes before serving.
Note
The pasta can be frozen! Cook the paste until the end of step 5, then cover the dish tightly with foil and freeze for up to 3 weeks. Bake at 220 ° C, not defrosting, covered in within 1 hour. Then remove the foil and bake another 25-30 minutes.
