Three Cheese Pasta Bake

Since the weather outside is frightful, here is a great recipe for staying in! A simple green salad, a buttery slice of garlic bread and a big glass of red wine and you will forget all about the freezing temperatures just beyond your door... (Leftovers are perfect to take in tomorrow's lunch!)

Three Cheese Pasta Bake
1 lb. tube-shaped pasta, such as penne, ziti or rigatoni
1 c. ricotta cheese
1/2 c. parmesan cheese
1 25 oz. jar pasta sauce
2 T. basil, chopped
1 c. shredded mozzarella cheese

Preheat oven to 350 degrees. Cook pasta according to package directions. Meanwhile, combine 1 1/2 c. pasta sauce, ricotta, parmesan and basil in a bowl. Toss pasta with sauce. Spread 1/2 c. pasta sauce in the bottom of a baking dish to fully cover the bottom. Pour pasta mixture into the dish and drizzle additional sauce over the top. Sprinkle with mozzarella cheese. Bake for 30 minutes, until cheese bubbles and lightly browns.

Ricotta Cranberry Muffins

These dense, cake-like muffins bursting with tangy cranberries are perfect this time of year! Split them in half, lightly toast, and spread with a small pat of butter. Yummmm!

Ricotta Cranberry Muffins
Adapted from a recipe in Dorie Greenspan's 'Baking'

3/4 c. ricotta
1/2 t. vanilla
2 large eggs
1 stick butter, melted and cooled
2 c. flour
2/3 c. sugar
2 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. walnuts, in pieces
1 1/2 c. fresh cranberries

Whisk ricotta, eggs and vanilla. Stir in melted butter. Add sugar, flour, baking powder, baking soda, and salt to the bowl. Using a rubber spatula, combine the wet and dry ingredients until just blended. The batter will be thick and heavy. Stir in the nuts and cranberries.

Divide batter evenly among muffin tins. Bake 20-25 minutes at 400 degrees until muffin tops are golden brown. Carefully life each muffin out of its mold and onto a rack to cool.