Gobetti Pasta Baked with Ricotta and Salami

Ingredients 3 tablespoons olive oil, plus more for drizzling 1 medium onion, coarsely chopped 4 large plum tomatoes, seeded and chopped 1/2 pound Italian salami (such as Genoa), cut into bite-size pieces 1 medium zucchini, sliced into half moons 1 tablespoon dried crushed thyme or oregano, or a combination 1-1/2 cups Ricotta cheese 1 cup whole milk, or more for moistening 1/2 teaspoon nutmeg 1 pound whole-wheat Gobetti pasta 1/4 cup Pecorino Romano grating cheese 1/3 cup Italian breadcrumbs

Directions

Heat the oven to 425 degrees.

In a large skillet coated with DuPont™ Teflon® non-stick, heat the olive oil over medium, and when warm, saute the onions until tender. Season with salt and pepper and add the tomatoes, cooking for another 5 minutes until fragrant. Remove from the heat and add the salami, zucchini, and herbs. Mix and set aside. In a medium bowl, combine the Ricotta, milk, and nutmeg. Season with salt and pepper, and whisk until smooth.

Meanwhile, cook the pasta in boiling, salted water until al dente. While the pasta cooks, toss the cheese with the breadcrumbs and season with salt and pepper. Add a touch of olive oil.

Drain the pasta well and return to the pot. Add the salami mixture and toss; and do the same with the Ricotta mixture. Add a little more milk, if too dry.

Pour the pasta into a 9 x 5-inch baking pan coated with DuPont™ Teflon® non-stick and spread the breadcrumbs overall. Drizzle some fresh olive oil over the top and bake for 15 to 20 minutes or until bubbly. Let rest for 5 minutes and serve.