Italian Macaroni &
Cheese
Ingredients:
|
1 Pound Short Tubular Pasta, Such As Fusilli, Penne, Ziti,
Large Elbow 1 Cup Heavy Cream 1 Cup Ricotta Cheese 4 Tablespoons Grated Parmagiana Freshly Ground Black Pepper 1 Bunch Fresh Flat-Leaf Parsley, Finely Chopped 2 Tablespoons Extra-Virgin Olive Oil |
Directions:
Bring
a large pot of salted water to a boil; add pasta and cook until al dente,
according to package directions.
Meanwhile, heat heavy cream in a large
saucepan over medium heat. Add ricotta and stir until well combined. Cook,
stirring constantly, until thickened and well combined, about 5 minutes. Stir
in 2 tablespoons Parmagiana and season with freshly ground black pepper.
Drain pasta and add to ricotta mixture. Add
parsley and toss until well combined; stir in olive oil. Transfer pasta to a
serving dish and sprinkle with remaining 2 tablespoons Parmagiana. Serve
immediately
|
Yields |
6 servings |