Baked Ricotta Cavatelli in a Mascarpone Cheese Sauce
Inspired by a dish at Carmine's on Rush in Chicago, Handmade Italian Ricotta Cavatelli is tossed in a mascarpone tomato sauce and then topped with cheese and baked.
Ingredients
- 1 batch Handmade Italian Ricotta Cavatelli
- 24 ounces of your favorite pasta sauce
- 8 ounces mascarpone cheese
- grated Parmesan cheese
- 8 slices mozzarella or Provolone cheese (or enough to cover the dish)
- olive oil for greasing baking dish
Instructions
- Preheat oven to 400 degrees F. Lightly grease a 9x13-inch baking dish with olive oil.
- In a large saucepan, melt mascarpone cheese over medium heat. Stir in pasta sauce. Season with a little Parmesan cheese, if desired.
- Add ricotta cavatelli to sauce and stir to coat. Transfer to greased 9x13-inch baking dish. Top with mozzarella slices.
- Bake until cheese is melted, approximately 20 minutes.
Notes
Source: Inspired by the Cavatelli al Forno at Carmine's
