Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Individual cacio e pepe lasagnas.

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Recipe Summary

prep:
15 mins
cook:
25 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 450 degrees F (230 degrees C). Grease four 8-ounce ramekins. Break 12 lasagna noodles into 2-inch pieces; save any remaining noodles for another use.

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  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 8 minutes. Drain.

  • Mix drained noodles, ricotta cheese, 1/2 cup Pecorino cheese, mozzarella cheese, and 2 teaspoons pepper together in a medium bowl.

  • Divide noodle mixture among the prepared ramekins. Top with remaining Pecorino cheese, olive oil, and pepper.

  • Bake in the preheated oven until golden, about 10 minutes. Sprinkle with fresh parsley.

Nutrition Facts

720 calories; protein 38.8g; carbohydrates 89.4g; fat 23.7g; cholesterol 66.4mg; sodium 523.5mg. Full Nutrition
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