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2011-10-07Baked Penne with Ricotta and Mozzarella: Home Style Shredded Mozzarella, Mozzarella, Ricotta, Tomato Sauce, Roasted Peppers, Marinated Artichoke Hearts, Penne
Baked Penne with Ricotta and Mozzarella featuring Sorrento® Mozzarella

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Sorrento® Mozzarella

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Baked Penne with Ricotta and Mozzarella

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  • 8 oz. Home Style Shredded Mozzarella
  • 16 oz. Sorrento® Mozzarella, 1/2 inch dice
  • 8 oz. Sorrento® Ricotta
  • 8 cups Tomato Sauce
  • 1 cup Roasted Peppers, diced
  • 1 cup Marinated Artichoke Hearts, quartered
  • 1 lb. Penne, cook as directed


Preheat oven to 375°F.

  1. Mix diced mozzarella, ricotta, tomato sauce, peppers, and artichokes in a large bowl. Season with salt and pepper.
  2. Toss cooked pasta with sauce mixture and add to large baking dish. Top with shredded mozzarella and bake, tented with aluminum foil, for 25 minutes.
  3. Remove foil and bake for 10 minutes until sauce is bubbly and cheese is browned.


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