Ingredients for 4 servings:
1. 3 tablespoons olive oil, divided
2. 1 onion, peeled and chopped
3. 2 garlic cloves, peeled and minced
4. 1/4 cup sun-dried tomato, drained and chopped
5. 1 (14 1/2 ounce) can diced tomatoes, drained
6. 1 teaspoon paprika
7. 1/8 teaspoon salt
8. 1/8 teaspoon ground black pepper
9. 8 ounces penne pasta
10. 8 ounces ricotta cheese
11. 1/2 cup parmesan cheese, grated

Directions:
1. In a large skillet heat 2 tablespoons oil over medium-high heat.
2. Add onion and sauté for 4 minutes or until starting to brown.
3. Add garlic and sun-dried tomatoes; sauté 3 more minutes.
4. Add tomatoes, paprika, salt and pepper.
5. Stir well, reduce heat, cover and simmer 20 minutes.
6. Meanwhile, bring a large pot of salted water to a boil.
7. Cook pasta for 7 minutes or until tender and still a bit firm.
8. Drain and toss with remaining 1 tablespoon olive oil.
9. Preheat oven to 350°F.
10. In a large bowl combine ricotta, pasta and sauce; mix gently to combine.
11. Pour into a medium-sized baking dish and top with Parmesan cheese.
12. Bake for 20 minutes or until bubbly and lightly browned.
13. Serve garnished with chopped parsley and additional Parmesan cheese.