Sicilian Baked Anelletti with Ricotta, not the usual dish of Sicilian baked anelletti. Tradition calls for them with meat ragù, boiled eggs, and fried eggplants. Let’s say a celebration, but today I wanted to prepare this super first course a bit light, let’s face it, staying lighter and clearer in view of the holidays doesn’t hurt. Sicilians don’t take it bad, I’m Sicilian too and I don’t mind a revisited and lightened recipe. I used ricotta instead of mozzarella, some parmesan, fresh tomato, and basil. This is not the classic recipe for Sicilian anelletti, but it’s my impromptu recipe from a chilly morning!
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 9 oz Sicilian anelletti
- 1.5 cups tomato puree
- 10.5 oz sheep ricotta
- 1.75 oz grated parmesan
- to taste basil
- to taste extra virgin olive oil
- to taste salt
- 1 clove garlic
Tools
- Baking Dish
- Pot
- Pan
- Grater
Preparation
-
Prepare a quick sauce with tomato, garlic, basil, oil, and salt. Boil the pasta halfway through the cooking time indicated on the package. Season it with the tomato sauce. In a baking dish, start by placing a first layer of pasta and half of the ricotta, parmesan, and basil. Continue with another layer of pasta and one more of ricotta, and finally finish with the parmesan.
Put the Sicilian anelletti in the oven at 375°F for 30 minutes.
Here are the Sicilian baked anelletti with ricotta ready.
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