Chris' Recipes

Bon Appetite!

Fresh Wheat Pasta with Marinara & Mozzarella

Written By: Chris - Jun• 28•12

I recently posted the recipe for my homemade fresh Wheat pasta.  I intended on making a red sauce with some fresh Basil and Mozzarella that I had on hand!

An enjoyable way for me to spend my time off on weekends, is in the kitchen!  Recently the kids were all coming for dinner – It was another blustering hot summer day in Minnesota, but that doesn’t mean we don’t crave a good hearty home-made meal.  All of my gang loves pasta and I even think Bri craves it as much or more than Bill!

I had fun preparing everything in doors, but “baked” this dish on the grill to help keep the heat outside!  I was really in the mood to play with my new pasta tools since I’ve not had much of an opportunity just yet!  To assemble the dish, simply follow these instructions!  I made this into three pans and froze two for a future meal.  Since it is meatless, it could easily be used as a nice side.  Marinara sauce is a southern Italian tomato sauce usually made with tomatoes, garlic, herbs, onions.  Traditional southern Italian cuisine uses this type of sauce to add flavor to pasta, rice, seafood and pizza.  I make my sauce semi-homemade and with this wheat pasta, it was a delicious hit with my family!   Don’t be afraid to start with some canned pasta sauce that you have on hand – just doctor it up and add fresh ingredients, it is economical and easy to prepare! 

This is a different dish, because the cheese is baked in the middle rather than on top!

Ingredients:

2 one lb. cans of Hunts original pasta sauce
4 large Tomatoes
4-6 small Tomatoes (because it’s what I had on hand)
1 Vidalia Onion
2 Tablespoons Olive Oil
3 Garlic cloves
1 Cup Basil, chopped
1/2 teaspoon fresh ground Nutmeg
1 teaspoon Cinnamon
1 Tablespoon Sugar
16 oz. Ricotta Con Latte
1 Cup Tuscan blend (Parmesan & Imported Pecorino Romano)
1 1/2 (8 oz) log Fresh Mozzarella
Salt & Pepper

(2 lbs. cooked homemade wheat Rigatoni)

Start by chopping and sauteing the onion in the olive oil.  Once they are soft and transparent add the crushed garlic and saute for about a minute longer, being careful not to burn the garlic.  Add fresh basil and pulse items until chopped fine.

Peel and de-seed the tomatoes and add them to the chopped onions and basil in the food processor and blend until smooth

Combine the pureed tomato and onion mixture with the canned pasta sauce and cook, simmering over low heat for 15 to 20 minutes to blend flavors.  Add Sugar (or Splenda), Cinnamon, fresh nutmeg and salt & pepper to taste.  Sauce will darken in color.  Mix in the Ricotta Con Latte until blended

Add the Parmesan & Imported Pecorino Romano (regular Parmesan would work just fine) and mix well.  Scoop some into the bottom of the pans, which have been sprayed with nonstick cooking spray

Mix cooked pasta in with prepared sauce.  Mix gently not to smash the pasta noodles, but long enough to allow sauce to seep throughout the noodles

Scoop each baking dish half full with pasta and sauce, spreading evenly.  Cube Mozzarella and place cubes evenly across the bottom layer of pasta

Cover with foil and bake in your oven or on the top shelf of your pre-heated grill (around 350-400) for about 25 to 30 minutes until hot and bubbly

We enjoyed this as a side along with other grilled items and a nice glass of Pine Ridge Merlot!

Enjoy!

Cheers!
~Chris

 

 

 

 

 

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