Ingredients
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8 ounces ricotta cheese
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1 cup half-and-half or 1 cup cream
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1 teaspoon chopped garlic
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1 medium tomatoes, coarsely chopped
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1/4 cup chopped cilantro
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1 tablespoon hot pepper flakes or 4 chile tepins, crumbled
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1 cup grated mozzarella cheese
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1/4 cup grated parmesan cheese
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8 ounces penne pasta, cooked and drained
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1/4 cup chopped parsley, for garnish
Instructions
- Mix the ricotta, cream and garlic together.
- Put in a pan with the tomato, cilantro and pepper flakes.
- Warm over medium heat, then add the mozarella and 2-3 Tblsp of the parmesan.
- Heat over low heat until the mozarella is melted.
- Add the cooked penne to the pan and heat gently, mixing carefully.
- Serve in wide soup bowls.
- Garnish with chopped parsley and reserved parmesan.