Butter, for greasing
14 ounces dried penne
1 tbsp olive oil
2 eggs, beaten
1 1/2 cups ricotta cheese
4 fresh basil sprigs
1 cup grated mozzarella
4 tbsp fresly grated Parmesan cheese, salt and pepper
Fresh basil leaves, to garnish

Procedures :
Lightly grease an ovenproof dish. Bring a large pan of lightly salted water to a boil. Add the penne and olive oil and cook until just tender, but still firm to the bite. Drain the pasta, set aside and keep warm. Beat the eggs into the ricotta cheese and season to taste with salt and pepper. Spoon half of the penne into the base the dish and cover with half of the basil leaves. Spoon over half of the ricotta cheese mixture, sprinkle with the mozzarella cheese and then top with the remaining basil leaves. Cover with the remaining penne and then spoon over the remaining ricotta cheese mixture. Lightly sprinkle with the grated Parmesan cheese. Bake in a preheated oven at 375 F for 30-40 minutes, until golden brown and the cheese topping is bubbling. Garnish with basil leaves, if desired and serve hot.
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Category : Pasta