Baked Campanelle with Smoked Pepper Ricotta Cream, Golden Artichokes and Almond Crumb

Instructions

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   1. Preheat the oven to 200 °C / 400 °F. Lightly grease a medium baking dish with a little of the olive oil.

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   2. Bring a large pot of salted water to a boil. Cook the campanelle pasta 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta water, drain the pasta, and toss it with a few drops of olive oil so it does not stick.

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   3. While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium heat. Add the onion and cook for 4 to 5 minutes until softened. Stir in the garlic and cook for 30 seconds more.

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   4. Add the artichoke hearts, dried oregano, 1/4 teaspoon salt, and some black pepper. Sauté for 4 minutes until the artichokes are lightly golden. Pour in the white wine and cook for 1 to 2 minutes until almost fully reduced. Remove from the heat.

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   5. In a blender or food processor, combine the roasted red pepper, ricotta, heavy cream, vegetable broth, smoked paprika, lemon zest, 25 g / 1/4 cup Parmesan, 1 tablespoon olive oil, 1 teaspoon thyme, 3/4 teaspoon salt, and the remaining black pepper. Blend until smooth and creamy.

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   6. In a large bowl, combine the cooked pasta with the ricotta-pepper cream, the sautéed artichokes, 120 g / 1 1/4 cups mozzarella, and, if needed, a little of the reserved pasta water to loosen the sauce. Adjust the salt.

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   7. Transfer the mixture to the baking dish and spread it evenly. Top with the remaining mozzarella.

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   8. In a small bowl, mix the breadcrumbs, chopped almonds, the remaining 20 g / 1/4 cup Parmesan, 1 tablespoon olive oil, parsley, and the remaining teaspoon of thyme. Scatter this crumb mixture over the pasta.

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   9. Bake for 18 to 22 minutes at 200 °C / 400 °F, until the sauce is bubbling. For a deeper golden top, broil for 2 to 3 additional minutes, watching closely.

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    10. Let rest for 5 minutes before serving. Finish with a little more parsley if desired and serve hot.