Nutrition balance score
Good
Glycemic Index
47
Low
Glycemic Load
32
High
Nutrition per serving
Calories686.1 kcal (34%)
Total Fat32.6 g (47%)
Carbs67.3 g (26%)
Sugars5.2 g (6%)
Protein25.6 g (51%)
Sodium448.6 mg (22%)
Fiber3.9 g (14%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
2 Tbspolive oil
plus more for drizzling
3shallots
sliced
5garlic cloves
minced
kosher salt
black pepper
to taste
1 Tbsptomato paste
½ cupdry white wine
1 x 14 ozcan cherry tomatoes
1 lbpenne
1 cupwhole milk ricotta
6 ozpesto
store bought or homemade
½ cupparmesan cheese
plus more for topping
8 ozfresh mozzarella
sliced
Instructions
Step 1
Bring a large pot of water to a boil. Coat a medium baking dish with olive oil.
Step 2
While water boils, prepare the sauce. In a large skillet, heat olive oil until hot. Add in shallots and garlic. Season with salt and pepper. Cook until shallots are soft and translucent.
Step 3
Stir in tomato paste, and cook until caramelized, about 5 minutes.
Step 4
Deglaze with white wine. Add in canned tomatoes and break up slightly with a wooden spoon. Season with salt and pepper. Simmer for 20 minutes.
Step 5
Heavily season boiling water with salt. Drop in pasta and cook until al dente.
Step 6
While pasta cooks, mix ricotta and pesto together in a small bowl. Set aside.
Step 7
Drain pasta and add into the sauce. Add a few splashes of pasta water and the parmesan cheese. Stir to coat. Season with salt and pepper if needed. Transfer to the prepared baking dish.
Step 8
Top pasta with dollops of the ricotta mixture, sliced mozzarella, and more grated parmesan. Drizzle with olive oil.
Step 9
Broil until cheese is melted and golden.
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