PACCHERI WITH TOMATO AND RICOTTA

Pasta entree - vegetarian

1 lb paccheri

1 24-oz bottle of Italian crushed tomatoes

7 oz fresh ricotta

1 carrot, chopped

1 small onion, chopped,

1 celery stalk chopped

2 tbsp extra virgin olive oil

2 tbsp chopped basil

Salt

Bring a very large pot of water to a boil.

While you wait, in a large non-stick saucepan (with lid) over medium heat warm olive oil and sautee chopped vegetables for about 3-4 minutes; add tomatoes and season with salt, lower to simmer, cover and cook for about 20-25 minutes. Add ricotta, stir and remove from heat.

When water boils, add salt and pasta and cook until al dente, about 10/12 minutes.

Drain pasta and arrange it in the saucepan, srinkle with chopped basil and sautee for 2-3 minutes.

Serve immediately sprinkled with Parmigiano, if you like it.

This recipe serves 4-6 people, depending on whatelse is gooing to be served.

- Paccheri are similiar to rigatoni, bigger, that flatten down after you cook them.

- You can also arrange them in an oiled baking dish, sprinkle with parmigiano and bake at 375 until golden.

- You can make your sauce with whole peeled tomatoes, if you like.

- Instead of tomato sauce, you can succesfully use meat sauce.