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Baked Capellini with Fresh Ricotta
Serves
Ingredients
• 1 tablespoon salt
• 1 pound dried capellini
• 4 cups Besciamella Sauce
• 9 teaspoons grated Parmigiano-Reggia- no, divided
• Salt and pepper
• 4 large eggs, beaten and strained 3 tablespoons whole milk
• ¾ cup fresh whole-milk ricotta
• 1 pound dried capellini
• 4 cups Besciamella Sauce
• 9 teaspoons grated Parmigiano-Reggia- no, divided
• Salt and pepper
• 4 large eggs, beaten and strained 3 tablespoons whole milk
• ¾ cup fresh whole-milk ricotta
Instructions
Preheat oven to 375 F. Lightly grease a 13- by 9- by 2-inch baking dish with butter.
In a covered pasta pot over high heat, bring water to a boil. Add salt and capellini. Cook, uncovered, until pasta is almost al dente. Scoop out about 1 cup of the pasta cooking water and set aside. Drain pasta.
In a large sauté pan over low heat, combine 1/3 cup reserved pasta water and 2 cups of Besciamella sauce. Simmer. Add capellini and, using pasta tongs, toss to coat evenly. Add 3 tablespoons of Parmigiano-Reggiano and toss. Season with salt and pepper.
In a covered pasta pot over high heat, bring water to a boil. Add salt and capellini. Cook, uncovered, until pasta is almost al dente. Scoop out about 1 cup of the pasta cooking water and set aside. Drain pasta.
In a large sauté pan over low heat, combine 1/3 cup reserved pasta water and 2 cups of Besciamella sauce. Simmer. Add capellini and, using pasta tongs, toss to coat evenly. Add 3 tablespoons of Parmigiano-Reggiano and toss. Season with salt and pepper.
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