Ingredients
- 8 ounces ricotta cheese
- 1 cup half-and-half or 1 cup cream
- 1 teaspoon chopped garlic
- 1 medium tomatoes
- coarsely chopped
- 14 cup chopped cilantro
- 1 tablespoon hot pepper flakes or 4 chile tepins
- crumbled
- 1 cup grated mozzarella cheese
- 14 cup grated parmesan cheese
- 8 ounces penne pasta
- cooked and drained
- 14 cup chopped parsley
- for garnish
Instructions
- Mix the ricotta, cream and garlic together.
- Put in a pan with the tomato, cilantro and pepper flakes.
- Warm over medium heat, then add the mozarella and 2-3 Tblsp of the parmesan.
- Heat over low heat until the mozarella is melted.
- Add the cooked penne to the pan and heat gently, mixing carefully.
- Serve in wide soup bowls.
- Garnish with chopped parsley and reserved parmesan.
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