Sun Oven Baked Rotini Pasta
Make this easy classic comfort food in your Sun Oven easily! Cheesy, gooey, and delicious in every bite.
Servings: 5
Calories: 536kcal
Equipment
- 1 Solar Oven
- 1 Covered, dark cooking pot
- 1 Mixing bowl
- 1 Colander
- 1 Large spoon
Ingredients
- 24 oz marinara sauce
- 8 oz rotini pasta
- 16 oz ricotta
- 8 oz shredded mozzarella cheese
- ⅓ cup grated parmesan cheese
- 1 large egg
- 1 teaspoon basil
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Set solar oven out to preheat.
- Put pasta into your pot, and cover with water. Just enough to cover the pasta. Cover pot and put into the solar oven. Cook for 8-10 minutes (until pasta is just a little soft, but not done). Remove pot, drain pasta, and set aside.
- In a large bowl, mix ricotta with the egg, basil, salt, pepper, and half the grated parmesan.
- Using the same pot you used to parboil the pasta, cover bottom of pot with a layer of marinara sauce (about ¼ of your sauce).
- Layer ⅓ of your pasta evenly on top of sauce. Try to avoid having any pasta touch the side of the pot.
- Dollop 5 scoops of the ricotta mixture on top of the pasta, evenly spaced (about ⅓ of your mix)
- Top with a layer of mozzarella cheese (about ¼ of your cheese)
- Repeat steps 4-7 two more times.
- End with a layer of sauce, mozzarella, and then the rest of your parmesan cheese.
- Cook for about 3 hours. Your will know it is done when the glass door of your Sun Oven has condensation on it.
- Optional: Serve with additional fresh grated parmesan on top.
Nutrition
Serving: 325g | Calories: 536kcal | Carbohydrates: 46g | Protein: 31g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 121mg | Sodium: 1486mg | Potassium: 660mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1406IU | Vitamin C: 10mg | Calcium: 510mg | Iron: 3mg
