Creamy Tomato Pasta Bake

• porsi: SERVES 4 TO 6

Bahan-bahan

2 tablespoons extra-virgin olive oil

1 bunch Swiss chard, tough stems removed and leaves finely chopped (about 4.5 cups from 5 large leaves)

1 garlic clove, peeled and minced

1/2 teaspoon kosher salt

10 ounces dried penne pasta

1 can (28 ounces) crushed tomatoes

2 cups half-and-half

3/4 cup finely grated Parmigiano-Reggiano cheese

1 cup ricotta cheese

1/4 cup fresh basil Leaves, stacked, rolled, and sliced crosswise into ribbons

Petunjuk

Adjust one oven rack to the top position and another to the middle position. Preheat the oven to 400°F. Coat a 9-by-13-inch baking dish with 1 tablespoon of oil.

Place the Swiss chard in a large bowl and add the remaining 1 tablespoon of oil, the garlic, and 1/4 teaspoon of salt. Massage the chard for 20 seconds to incorporate the oil mixture. This will soften the greens and decrease their volume.

Add the uncooked pasta, tomatoes, half-and-half, 1/2 cup of the Parmigiano-Reggiano cheese, and 1/4 teaspoon of salt and toss to combine. Transfer to the prepared baking dish and spread into an even layer. Cover the baking dish with a double layer of aluminum foil, crimping it tightly around the edges to seal. Place the baking dish on the middle oven rack and bake until the pasta is tender and the liquid absorbed, about 50 minutes.

Remove the baking dish from the oven and carefully remove the foil. Set the oven to broil on high heat. Divide the ricotta cheese over the pasta in large dollops. Sprinkle the remaining 1/4 cup of Parmigiano-Reggiano cheese over the top. Place the baking dish on the top rack and broil until the ricotta starts to brown, 3 to 5 minutes (watch the pasta closely, as broiler intensities vary). Remove from the oven, top with basil, and serve.

The pasta tastes best straight out of the oven, but will keep, covered in the refrigerator, for a few days.

Catatan

You dont even have to cook the pasta before baking this dish, making it a great recipe to hand off to an independence-seeking tween or teen who asks for more responsibility in the kitchen but doesn't have the knife skills to rock out a fine mince. Both the Swiss chard and basil can be torn by hand, and the garlic can be pushed through a garlic press or grated on a rasp-style grater (though be wary of little knuckles getting nicked on the sharp teeth!), so you don't even need to worry about knife technique (or lack thereof)-which is good for kids and some adults, too! Oh, and did I mention that this iS Creamy, cheesy, and loaded with comforting noodles? It is-and it's qood.