Gobetti Pasta Baked with Ricotta and Salami
The salami adds great character and flavor to the pasta dish. And you only use a little bit of the salami, and no other meat. You can substitute any swirly macaroni shape for the gobetti pasta, if you like.
Heat the oven to 425 degrees.
In a large skillet coated with 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 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.