Ingredients
- 1 pound dry pasta, cooked very al dente
- 1 cup whole milk ricotta, Bellwether is my favorite
-
2 Tbsp. McEvoy Ranch Basil Olive Oil
- 1/4 cup chopped fresh herbs
- 1/2 tsp. chili flakes
- 3/4 cup mozzarella cheese, shredded
Instructions
Preheat oven to 350F.
Drain pasta and let cool briefly.
Mix ricotta, basil oil, herbs, 1 jar bruschetta and chili flakes in a large bowl.
Add pasta to the bowl and toss gently.
Put 1/2 of the other jar of bruschetta into the bottom of a baking dish and add pasta-cheese mixture.
Spread pasta mixture out evenly and spoon the other 1/2 jar of bruschetta on top.
Sprinkle shredded mozzarella on top and bake for approximately 30 minutes.
