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7Ingredients
50Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 8 oz. penne pasta (cooked and drained)
- 1 jar Bertolli® Tomato & Basil Sauce
- 2 jars marinated artichoke hearts (6 oz. ea., drained and coarsely chopped)
- 2 oz. prosciutto (thinly sliced, or boiled ham, cut into thin strips)
- 1 container ricotta cheese (15 oz.)
- 1 cup shredded mozzarella cheese (about 4 oz)
- 1/4 cup grated Parmesan cheese
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Directions
- Preheat oven to 350°.
- Toss hot penne with 1/2 jar of Sauce in large bowl.
- Spoon 1/2 of the mixture in 2-quart baking dish. Top with artichoke hearts, prosciutto, ricotta cheese and 1/2 of the mozzarella and Parmesan cheeses. Spoon on remaining pasta, then pour over remaining Sauce. Sprinkle with remaining cheeses. Bake 30 minutes or until heated through.
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Reviews(1)
GalinCal a year ago
This was a real hit with my family! My only change was in using my own Arrabbiata sauce instead of the Bertolli sauce (which I love btw). I just wanted spicy on that day.
This is a great recipe that is flexible to adds and subs (add black olives, sub leftover meat for the prosciutto, etc), which is why it's perfect to go in the "last minute ideas" section of your recipe file.🖖