Creamy Macaroni Baked Casserole

Name: Creamy Macaroni Baked Casserole
Yield: 6
Ingredients: 3 tablespoons of olive oil; A small onion, finely chopped; 10 pitted green olives, chopped; 3 tablespoons of tomato paste; 2 tablespoons of cornstarch; 1 cup of vegetable broth; 1 container (220 g) of ricotta cheese; 1/2 cup of milk; 500 g of short pasta cooked al dente; Parmesan cheese, grated to taste

1
3 tablespoons of olive oil
2
A small onion, finely chopped
3
10 pitted green olives, chopped
4
3 tablespoons of tomato paste
5
2 tablespoons of cornstarch
6
1 cup of vegetable broth
7
1 container (220 g) of ricotta cheese
8
1/2 cup of milk
9
500 g of short pasta cooked al dente
10
Parmesan cheese, grated to taste

Ingredients

1
3 tablespoons of olive oil
2
A small onion, finely chopped
3
10 pitted green olives, chopped
4
3 tablespoons of tomato paste
5
2 tablespoons of cornstarch
6
1 cup of vegetable broth
7
1 container (220 g) of ricotta cheese
8
1/2 cup of milk
9
500 g of short pasta cooked al dente
10
Parmesan cheese, grated to taste

Directions

1
Heat the olive oil and sauté the onion
2
Add the olives, tomato paste, and cornstarch dissolved in vegetable broth
3
Cook until thickened
4
Remove from heat, add ricotta cheese and milk, and mix
5
In a greased refrigerator dish, place the macaroni, cover with the sauce, and sprinkle with Parmesan cheese
6
Bake at 200°C for 25 minutes.