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    Baked Ditalini

    I had a half empty or is it half full box of ditalini sitting on the shelf where I keep all sorts of pasta extruded pastas. I decided to use it for dinner and went to the freezer where I knew I had left over sausage and mushroom ragu thinking to bake some sort of baked item and all I was missing was the cheese. I walked to my nearest grocer, not my favorite but didn’t feel like getting in the car for only a couple of items. They DO have a nice cheese department and decided to get some ricotta, parmesan, asiago and romano as all of them work well in baked goods.

    When I got home I realized that after opening the container I had purchased Ricotta con Latte instead of Ricotta. I had never used it but seeing the creaminess of the cheese I thought it would work. The end result came out pretty good and I think you and especially your kids will find it well worth the effort

    You will need:

    Ditalini &#151 1 pound
    Ricotta Con Latte — 1 16 oz container.
    Sausage/Mushroom Ragu — you can substitute 1 LB ground beef or pork and tomato sauce just sauté the meat and combine with the tomato sauce.

    Prepare the ditalini according to package instructions, strain but do not rinse. Return pot to heat and add the ragu or meat/tomato sauce mixture and heat until thoroughly warmed, remove from heat. Add the ricotta to the mixture and combine completely then add the pasta and combine thoroughly. Place mixture into a lightly oiled, oven proof baking dish, cover and bake for 30 minutes. I think you will enjoy the finished product.

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