Summer tomatoes are amazing, but if you have some in a garden, you may need a few ideas on how to tame your over populated supply. How about Panzanella? Using some leftover bread, I combined some chopped fresh tomato with mozzarella and fresh garden basil. First, toast your bread.
Then, add the rest of the ingredients.
My husband had 2 helpings. It is basically the salad form of bruschetta.
Ricotta; a house divided…My husband HATES ricotta. I LOVE IT. Love always beats out hate in the kitchen. I made Ricotta pasta. He ate some leftover lasagna I had in the freezer.
Ricotta pasta is just Rigatoni with ricotta and my leftover meaty marinara sauce from the other night. You could totally make this into a baked ziti. You could add shredded mozzarella to the top and bake in the oven for 20-30 minutes until the cheese gets all melty. 
Fun Foodie Family 
3 thoughts on “Panzanella and Pasta Ricotta”