Shrimp Penne

Serve this pasta-and-seafood casserole with buttery garlic bread and a tossed green salad.

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Ingredients:

• 1/2 cup chopped red onion
• 3 cloves garlic, minced
• 1 1/2 Tbsp. olive oil
• 1 16-oz. can crushed tomatoes, undrained
• 1/2 tsp. salt
• 1/4 tsp. dried oregano, crushed
• 1/16 tsp. ground thyme
• 1/4 tsp. dried basil, crushed
• 1/8 tsp. crushed red pepper
• 1/2 tsp. sugar
• 1/2 lb. dried penne pasta
• 1 lb. medium fresh shrimp, peeled and deveined
• 3 quarts water
• 1 to 2 Tbsp. salt
• 1 15-oz. tub ricotta cheese
• 1/2 tsp. dried rosemary, crushed
• 1/4 tsp. salt
• 1 1/2 cups shredded mozzarella cheese
• 1/4 to 1/3 cup grated Parmesan cheese

Method

In a small saucepan, saute garlic and onion in olive oil until tender. Stir in undrained tomatoes, the 1/2 teaspoon salt, oregano, thyme, basil, red pepper, and sugar. Simmer over low heat about 45 minutes, stirring occasionally. Meanwhile, cook pasta according to package directions. To cook shrimp, bring water and the 1 to 2 tablespoons salt to boiling; add shrimp. Simmer for 3 to 4 minutes or until opaque. Rinse shrimp under cold running water. In a large bowl combine ricotta cheese, the 1/4 teaspoon salt, and rosemary; stir in cooked shrimp. Spray a 9x13-inch casserole with nonstick cooking spray. Add 1/2 of the cooked pasta to prepared casserole. Pour 1/3 of the tomato mixture over the pasta; top with the shrimp mixture. Add the rest of the pasta. Top with the remaining tomato mixture. Sprinkle with the mozzarella and Parmesan cheeses. Bake in a 350 degree oven for 20 to 25 minutes or until cheese is melted and mixture is heated through. Let stand for 10 minutes before serving.

Notes: If buying whole rosemary leaves, coarsely grind them in a coffee grinder or food processor. For a low fat variation, use less oil and low-fat ricotta cheese. However, even when prepared as indicated above, it makes a very nice light meal together with a salad or sauteed zucchini.

Number of servings: 6

Submitted By: chrisdbrush
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