Categories: Pasta

Ingredients

• 12 lasagna noodles, broken into 2-inch pieces
• 16 oz. fresh ricotta
• 1/2 cup shredded mozzarella
• 1/2 cup grated pecorino, plus more for topping
• Olive oil
• Chopped fresh flat-leaf parsley

Directions

1. In pot, boil noodles until al dente; drain. In medium bowl, mix noodles, ricotta, mozzarella, 1/2 cup pecorino, and 2 tsp pepper. Divide noodle mixture among 4 greased 8-oz. ramekins. Top with more pecorino, some oil, and pepper. Bake at 450 until golden in spots, about 10 minutes. Sprinkle with parsley.

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