Ricotta Pasta Bake

Ingredients

• 2 cups half-and-half

• 3/4 cup grated parmesan cheese

• 1 cup ricotta cheese

• 16 oz uncooked penne pasta

• 1/4 teaspoon coarse salt

• 1 tablespoon minced garlic

• 28 oz crushed tomatoes

Instructions

Preheat your oven to 400 degrees. In a greased 9×13-inch baking dish, combine garlic, salt, pasta, tomatoes, half-and-half, and 1/2 cup of Parmesan cheese. Stir everything together until well mixed. Cover the baking dish with tin foil, crimping the edges tightly to seal. Bake for 45 to 50 minutes, or until the pasta is tender and the liquid is absorbed. Remove tinfoil and spoon ricotta over the pasta in large dollops and sprinkle evenly with the remaining 1/4 cup of Parmesan cheese. Return the dish to the oven and broil on low for 3 to 5 minutes, or until the ricotta begins to brown.