Sun Oven Baked Pasta Recipes

BAKED PASTA WITH SUN-DRIED TOMATOES AND RICOTTA CHEESE

Steps:

• In a large skillet heat 2 tablespoons oil over medium-high heat.
• Add onion and sauté for 4 minutes or until starting to brown.
• Add garlic and sun-dried tomatoes; sauté 3 more minutes.
• Add tomatoes, paprika, salt and pepper.
• Stir well, reduce heat, cover and simmer 20 minutes.
• Meanwhile, bring a large pot of salted water to a boil.
• Cook pasta for 7 minutes or until tender and still a bit firm.
• Drain and toss with remaining 1 tablespoon olive oil.
• Preheat oven to 350°F.
• In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
• Pour into a medium-sized baking dish and top with Parmesan cheese.
• Bake for 20 minutes or until bubbly and lightly browned.
• Serve garnished with chopped parsley and additional Parmesan cheese.

SUN OVEN BAKED PASTA

Steps:

• Set Sun Oven out to preheat. Lightly oil a baking dish, set aside. In a large sauce pan, toss the oil with the onion, garlic, and red pepper. Cook in the Sun Oven, uncovered, until the onion softens, 20 to 30 minutes. Stir in the strained tomatoes and season with salt. Cover and continue cooking in the Sun Oven until the oil separates from the tomatoes, 45 minutes to 1 hour. Leave the Sun Oven out. While the sauce is cooking prepare the pasta according to the instructions on the package draining it about 2 minutes before it's done. Taste the sauce and adjust for salt if needed then toss the pasta with 1/2 of the sauce and 1 cup of the Parmesan cheese. Spread out 1/3 of the pasta in the prepared baking dish. Top with some tomato sauce, 1/2 of the mozzarella, 1/3 of the remaining Parmesan, and 1/3 of the basil. Repeat; finishing with a layer of pasta, more sauce, the remaining Parmesan and basil. Cover with tin foil and a tea towel and bake until the cheese melts, about 45 minutes.