relegated to using whats on hand i pulled out this recipe. it was pretty good for a pasta/sauce recipe, but not as quick as just a plain pasta with sauce. does that make any sense? it could be a good way to use up some leftover ricotta i guess. you definitely need the breadcrumb and ricotta mixtures otherwise it just tastes like pasta with tomato sauce.
adapted from Good Housekeeping
- Salt and pepper
- 2 can(s) (28 ounces each) whole, peeled San Marzano tomatoes
- 2 tablespoon(s) extra virgin olive oil
- 4 clove(s) garlic, very thinly sliced
- 1/2 cup(s) bread crumbs
- 1/8 teaspoon(s) crushed red pepper
- 1 T basil
- 1box medium shells
- 1 t oregano
- 1 cup(s) fat-free ricotta
- Heat large covered saucepot of water to boiling on high. Add 2 teaspoons salt.
- Set large medium-mesh sieve over large bowl. With hands, crush tomatoes over sieve and place crushed tomatoes in sieve; let strain. Set aside crushed tomatoes and juices in bowl for later use. Discard remaining juices in can.
- In 12-inch skillet, combine 1 tablespoon oil and half of garlic. Cook on medium 1 minute or until golden. Add bread crumbs and cook 3 to 4 minutes or until golden brown, stirring. Transfer to large bowl.
- In same skillet, combine red pepper, basil, remaining tablespoon oil, and remaining garlic. Cook on medium 30 seconds or until fragrant. Add tomatoes and 1/4 teaspoon salt. Cook on medium-low 15 minutes or until thickened, stirring.
- Add shells to boiling water and cook 2 minutes less than minimum time that label directs, stirring occasionally.
- In small bowl sir ricotta, oreano, and 1/4 teaspoon freshly ground black pepper.
- Drain pasta and return to pot. Add tomato mixture, reserved tomato juice, 1/4 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Cook on medium 2 minutes or until pasta is well-coated and al dente, tossing and stirring.
- Divide pasta mixture among bowls; top with dollop of ricotta mixture. sprinkle crumbs over pasta.