Roma Penne Rigate with Basil and ricotta cheese


  • 6 large eggs
  • 1/2 cup of whole milk
  • 1/2 cup of fresh Ricotta cheese
  • 1/4 cup of finely grated Parmesan cheese
  • 1 teaspoon of coarse salt
  • 1/4 teaspoon of freshly ground pepper
  • 3 cups of cooked and drained Roma penne rigati pasta
  • 1/4 cup of minced fresh basil
  • 1 tablespoon of Roma oil


Preheat the oven at 400 degrees. Then beat eggs, milk, ricotta and Parmesan cheese, salt and pepper.  Add the already cooked Roma penne rigati and minced basil.

Heat a skillet at medium flame. Add oil and move around to cover the bottom and the sides of the skillet. Pour the eggs mix and cook until the edges begin to set –around 2 minutes. Put the skillet in the oven and bake until the eggs are completely cooked, from 10 to 12 minutes. Place a serving dish on top and turn upside down. Let it settle for 5 minutes. Cut in slices and decorate with basil.