- 425g ricotta cheese
- 115g mozzarella cheese, shredded (1 cup)
- 30g Parmesan cheese, grated (½ cup)
- 1 tsp olive oil
- 3 cloves garlic, crushed
- ¼ tsp crushed red chillies
- 1 large can (800g) chopped tomatoes
- 2 sprigs basil, plus ¼ cup leaves, finely chopped
- salt and pepper
- 360g to 410g whole-wheat penne
- 450g green beans, trimmed, cut in half
- Preheat oven to 200°C. In a bowl, combine cheeses.
- In a 30cm skillet, heat oil on medium. Add garlic and crushed red chillies; cook for 30 seconds. Stir in tomatoes, basil sprigs and ¼ teaspoon salt. Heat to boiling, then reduce heat to simmer for 20 minutes. Discard basil sprigs.
- Meanwhile, heat a covered 5-litre pot of water to boiling on high. Add 2 teaspoons of salt and pasta; cook for 5 minutes less than minimum time given in instructions, stirring. Add beans; cook for 4 minutes. Reserve ½ cup pasta water. Drain pasta and beans; return to pot. If tomato sauce is too thick, stir in reserved pasta water. To pasta in pot, stir in tomato sauce, chopped basil and ¼ teaspoon each salt and black pepper.
- Spoon half of pasta mixture into a 3-litre shallow baking dish. Dollop with half of cheese mixture. Repeat. Cover with foil; bake for 10 minutes. Uncover; bake for 10 minutes or until cheese has melted.
EACH SERVING About 1 851kJ, 23g protein, 37g carbohydrate, 18g total fat (10g saturated), 9g fibre, 55mg cholesterol,
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