Any recipe that has four cheeses in it will undoubtedly capture my attention. This pasta dish reminded me of unlayered lasagna. The cloves in the sauce gives it a nice depth and the cheese is, well, cheesy perfection.
2 cups elbow macaroni
15 ounces ricotta cheese
1 cup tomato sauce with meat (store bought or make your own)
1 pinch ground cloves
1 cup mozzarella cheese, shredded (I added a little cheddar, too, to use up the bit I had on hand. So 5 cheese!)
1/4 cup grated Parmesan cheese
2 tablespoons grated Romano cheese
2 tablespoons chopped fresh parsley
1. Cook elbows in boiling salted water until al dente, about 12 minutes. Drain.
2. Meanwhile, heat the ricotta in a wide saucepan over low heat; stir in the tomato meat sauce and cloves. Heat through, stirring over low heat.
3. In a large bowl, stir the elbows, warmed ricotta, mozzarella, Parmesan, Romano and parsley together.
Recipe from 365 Ways To Cook Pasta by Marie Simmons
Greetings gorgeous synthesizer, you. And hello lilting drum loop. And salutations to that crazy working on the chain gang stuff.
Love this song.
“I’m breathing out
I’m breathing in”
Check out Department M on the band’s Website, where you learn of upcoming UK gigs and buy their music.