This month, we are bringing you some food favorites of our own Brie Matchett!
A born and raised Cincinnati native, Brie joins us as our Marketing Coordinator after having graduated from the University of Cinncinati in 2015. After work, she enjoys volunteering with local charities like FamilesForward and exploring Cinncinati. Her lovely personality and kind heart are a great addition to the Saxon family!
Brie enjoys hanging out with friends and family. What better way is there to do that than by going out and eating together? She enjoys the Vietnamese bistro Cilantro.
“I love going there with friends and eating their chicken noodle bowls. They give you a lot and I like putting sriracha sauce in it to make it spicier!”
At home, Brie enjoys a simple pasta bake dish, but who said simple couldn’t be tasty? Give her Tomato, Basil and Mozzarella Pasta Bake a try and see for yourself!
Here’s what you’ll need:
- Canola Oil Spray
- 3 cups Penna Rigate, dry
- 3/4 cup Ricotta Cheese
- 2 tbsp + 2 tbsp grated Parmesan Cheese
- 1 Egg
- 1 Garlic Clove, minced
- 10 Chopped Basil Leaves
- 1 cup Chopped Spinach
- 1/2 tsp Salt
- Pepper to taste
- 1 jar Tomato Basil Pasta Sauce
- 1 cup Shredded Mozzarella Cheese
Time to get cooking:
- Preheat oven to 350 degrees. Spray an 8×8 baking dish with canola oil spray and set aside.
- Cooke pasta in boiling water. Drain and set aside.
- In a medium bowl, stir together Ricotta, Parmesan and egg until smooth. Stir in the garlic, spinach, basil, salt and pepper.
- Add half of the cooked pasta to the baking dish, followed by half of the jar of sauce. Evenly spread all of the Ricotta mixture on top. Sprinkle with 1/2 cup of mozzarella cheese.
- Add the rest of the pasta followed by the rest of the sauce. Top with remaining 1/2 cup of mozzarella and 2 tbsp Parmesan Cheese.
- Cover with foil and bake for 20 minutes. Remove foil and broil for a couple of minutes, or until the cheese is lightly browned. Serve warm.
Voilà! Thanks Brie!