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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From 365 Ways to Cook Pasta. Ingredients:
4 tablespoons butter |
1 garlic clove, crushed |
1 (15 ounce) container ricotta cheese |
1/4 cup grated parmesan cheese |
2 tablespoons grated romano cheese |
2 tablespoons chopped parsley |
2 tablespoons chopped fresh basil |
1/4 teaspoon ground nutmeg |
1 pinch ground cloves |
2 cups elbow macaroni |
1 cup shredded mozzarella cheese |
Directions:
1. Heat butter in a medium skillet; add garlic and saute 1 minute.
2. Stir in ricotta, Parmesan, Romano, parsley, basil, nutmeg and cloves. Cook, stirring over low heat, until heated through. Let stand on low heat to keep warm.
3. Meanwhile, cook the elbows in plenty of boiling water, about 12 minutes. Drain.
4. In a large serving bowl, fold the elbows with the ricotta mixture and the mozzarella until well blended.
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