Baked Capellini with Fresh Ricotta

Baked Capellini with Fresh Ricotta
 
Author:
Recipe type: entrees
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
Instructions
  1. Preheat oven to 375 F.
  2. Lightly grease a 13- by 9- by 2-inch baking dish with butter.
  3. In a covered pasta pot over high heat, bring water to a boil.
  4. Add salt and capellini.
  5. Cook, uncovered, until pasta is almost al dente.
  6. Scoop out about 1 cup of the pasta cooking water and set aside.
  7. Drain pasta.
  8. In a large sauté pan over low heat, combine ⅓ cup reserved pasta water and 2 cups of Besciamella sauce.
  9. Simmer.
  10. Add capellini and, using pasta tongs, toss to coat evenly.
  11. Add 3 tablespoons of Parmigiano-Reggiano and toss.
  12. Season with salt and pepper.