A delicious pasta dish baked without béchamel but with a very crunchy crust. This recipe features pasta, ricotta, and Parmigiano Reggiano seasoned with aromatic herbs like marjoram, rosemary, and sage.
1: Boil a pot of lightly salted water and cook the pasta.
2: Finely chop the aromatic herbs.
3: In a bowl, mix ricotta and grated Parmigiano Reggiano to create a smooth cream.
4: Add two or three tablespoons of pasta cooking water and mix well.
5: Drain the pasta al dente and add it to the bowl with the chopped herbs.
6: Mix the pasta with the ricotta and herbs until well combined.
7: Transfer the seasoned pasta to a baking dish and spread it evenly.
8: Sprinkle grated Parmigiano Reggiano over the top.
9: Bake in a preheated ventilated oven at 200° for about 25 minutes until a crunchy golden crust forms.
10: Remove from the oven and serve hot.
