Cheesy pasta wins every time.
1 can peeled Italian plum tomatoes 1/3 cup chopped fresh Italian parsley1/2 teaspoon crushed hot red pepperPlace the ricotta in a cheesecloth-lined sieve and set the sieve over a bowl. Cover the ricotta with plastic wrap and place in the refrigerator for at least 8 hours or up to one day. Discard the liquid in the bowl.
Slice half the mozzarella thin and cut the remaining half into 1/4-inch cubes. Turn the drained ricotta into a mixing bowl. Mix in the mozzarella cubes, grated cheese, and parsley. Season to taste with salt and white pepper. Beat the egg well and stir it into the ricotta mixture.
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