2 lb. tomatoes (use Roma or cluster tomatoes)
1 tbsp. olive oil
1 clove garlic, minced
1/2 cup loosely packed shredded fresh basil
salt and pepper to taste
Pasta and Cheese mixture:
1 cup part skim ricotta cheese
1/4 cup parmesan cheese
2 tbsp. minced fresh oregano, or 1 tbsp. dried oregano
12 oz. dried pasta such as penne
Prepare roasted tomatoes: Preheat oven to 425*F. Core tomatoes and cut in half or quarters, depending on size. Squeeze gently to get rid of seeds. Place oil, garlic and basil in non-metallic bowl. Add tomatoes and toss well. Place, skin side up, in a non-metallic baking dish. Bake until the skin darkens, carmelizing to a deep glossy brown, about 20 minutes. Season with salt and pepper. Chop tomatoes and set aside.
In a large bowl, combine ricotta, parmesan and oregano. Cook pasta according to package directions; drain well. Toss pasta with ricotta mixture and tomatoes.