Brown Butter Stuffed Penne

Noodles, filling, and herbs can be altered according to personal preference.

Filling:
15 oz. ricotta cheese
1/2 cup mozzarella cheese, shredded
1 egg
1 teaspoon salt
2 tablespoons of basil (or herbs on hand)
zest of half a lemon

1 box penne shells
8 Tbsp. butter
1 teaspoon salt
1 Tbsp. aged balsamic vinegar
2 to 3 bunches of cilantro or arugula
parmesan cheese to top

Mix ricotta cheese, egg, and salt until smooth. Shred and add mozzarella cheese. Add herbs and zest of lemon and stir until everything is well incorporated.

Boil lightly salted water for noodles.

Add a few spoonfuls of filling to a ziplock bag. Cut the tip of in the corner, just barely. Squeeze the filling into the uncooked penne shells. Some of the cheese from the ends of the noodle with seperate and float in the water, but it's fine because most of the filling will stay in the noodle. Add noodles to boiling water and cook according to box instructions. (*Filling can be added to noodles after they are cooked instead of before, if you'd rather do it this way.)

Brown tablespoons of butter in a skillet on medium heat. Remove from heat and let cool for a minute and then add salt and balsamic vinegar. Add lemon zest and whisk until well incorporated. Now add the cooked penne noodles and lightly toss. Add arugula or cilantro and toss. Transfer to bowl and top with paremesan cheese.