I’m introducing a new (and first) feature to the blog today: prêt-a-pasta. Pasta. My most favorite thing in the world. I’m not even kidding. If there had to be a fight between pasta and cheese in my heart, it would be a tough one, and it would inevitably end up with a big melty plate of cheesy pasta sitting on the table. I can’t choose. But I know for sure that my last meal on earth will involve pasta — covered in some sort of melted goodness.
Why prêt-a-pasta? Because as much as I love pasta, I never seem to find a really fulfilling recipe involving it. Somehow, I find myself enjoying much better a simple plate of al dente spaghetti with olive oil, grated cheese, and freshly cracked pepper than any other fancy pasta recipe out there.
So I decided to combine my love for this food and my desire to cook it quick and well into this new feature. Prêt-a-pasta is meant for quick weeknight dinners that need a little switch up, or friends dropping by unexpectedly on an empty fridge. Not all the recipes to come will be gourmet, but I promise that they will all be beyond satisfying. Starting with this one.
Rigatoni tuna gratin with ricotta
Prep time: 20 minutes
Cooking time: 25 minutes
- 16 oz rigatoni
- 7 oz canned tuna
- 7 oz tomato coulis (or tomato sauce)
- 9 oz ricotta
- 5 oz fresh mozzarella di buffala
- 1 tomato
- 1 tsp ground nutmeg
- salt and pepper
1. Cook pasta in salted boiling water until just al dente. Drain and rinse in cold water to stop the cooking and lower its temperature. Mix in the nutmeg, salt and pepper.
2. Preheat oven to 350°F. Mix the pasta, tuna, ricotta, and tomato coulis together, then place in an oven pan. Place slices of tomato and mozzarella alternatively on top of the dish. Season with salt and pepper. Bake for 25 minutes.
- You can prepare this dish in advance, then reserve in the refrigerator for a few hours before baking it.
- You can add breadcrumbs on top of the gratin before baking.
Source: clementinecuisine original.