Baked Penne
Baked penne with whipped egg whites folded into a ricotta and tomato base. The whites give the dish a light, soufflé-like texture that ordinary baked pasta lacks. Ricotta and egg yolk make the sauce creamy without any cream, and the foil-covered first bake keeps the inside moist before the top browns. It is a good way to use a small amount of pasta for four people.
Instructions
Heat the oven to 375 °F (191 °C). Bring a large pot of salted water to a boil, which the original puts at a gallon.
Cook the penne until it is al dente, then drain it and rinse under cold water. Set it aside while you make the base.
In a large bowl, mix the ricotta, egg yolks, melted butter, salt, pepper, garlic, parsley and tomato paste. Fold the cooled pasta into this mixture.
In a spotlessly clean metal bowl, beat the egg whites with the cream of tartar until they hold stiff peaks. Fold them gently into the pasta mixture so they keep as much air as possible.
Pour everything into a high-sided roasting pan lined with parchment. Scatter the mozzarella over the top and cover the pan with aluminum foil. Bake in the center of the oven for 15 minutes.
Take off the foil and lower the oven to 350 °F (177 °C). Bake for another 30 minutes, until the top is browned and bubbling.
Spoon portions onto plates, tear or place a basil leaf on each, and serve warm.
Make it personal.
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