1. In a large skillet heat 2 tablespoons oil over medium-high heat. 2. Add onion and sauté for 4 minutes or until starting to brown. 3. Add garlic and sun-dried tomatoes; sauté 3 more minutes. 4. Add tomatoes, paprika, salt and pepper. 5. Stir well, reduce heat, cover and simmer 20 minutes. 6. Meanwhile, bring a large pot of salted water to a boil. 7. Cook pasta for 7 minutes or until tender and still a bit firm. 8. Drain and toss with remaining 1 tablespoon olive oil. 9. Preheat oven to 350°F. 10. In a large bowl combine ricotta, pasta and sauce; mix gently to combine. 11. Pour into a medium-sized baking dish and top with Parmesan cheese. 12. Bake for 20 minutes or until bubbly and lightly browned. 13. Serve garnished with chopped parsley and additional Parmesan cheese. ---------------------------------------------------------------------------
Nutrition
Ingredients
