Big changes are brewing here at The View Cafe & Gifts! What started as Sammi’s Sunday Scoop is expanding, and with that expansion comes a new name—Beyond the Brew. While our Sunday posts will continue, we’re adding a midweek feature every Wednesday to highlight our favorite recipes and all the essentials to make them the best.
Why the name change? Because we know that The View is about more than just great coffee—it’s about the warmth of community, the joy of gathering around the table, and the little moments that make life special. Beyond the Brew is our way of sharing that with you, from cozy meals to must-have kitchen finds.
And what better way to kick things off than with a comforting, snowstorm-ready dinner?
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A Cozy Night In with Baked Pasta with Tomato Ricotta Sauce
I don’t know what the weather is in your neck of the woods, but here in Colorado, we are due for another snowstorm later this week. And when the snow starts falling, there’s nothing better than cozying up with a warm, comforting meal.
This week, we’re excited to highlight a new arrival in the shop—Stonewall Kitchen’s Tomato Ricotta Sauce—a rich, creamy, and savory sauce that turns any pasta night into something special. With the storm rolling in, it’s the perfect time to whip up a hearty, baked pasta dish that will warm you from the inside out.
Recipe Spotlight: Baked Orecchiette with Tomato Ricotta Sauce
This recipe is a crowd-pleaser, whether you’re feeding your family or prepping for leftovers (because let’s be honest, pasta always tastes even better the next day). The creamy ricotta, the tangy tomato sauce, and the melty cheese come together for a dish that feels both elevated and effortlessly delicious.
What You’ll Need:
• 1 jar Stonewall Kitchen Tomato Ricotta Sauce
• 1 pound Orecchiette
• 1 cup ricotta cheese
• 1 cup shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• ½ pound Italian sausage or ground beef (optional, but highly recommended for extra heartiness)
• Fresh basil for garnish
How to Make It:
1. Preheat & Prep: Preheat your oven to 375°F. Grease a 9x13-inch baking dish.
2. Cook the Pasta: Boil the orecchiette until just al dente. Drain and set aside.
3. Sauté the Garlic & Meat (if using): In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 30 seconds. If using sausage or ground beef, cook until browned, then drain excess grease.
4. Mix It Up: In a large bowl, we suggest this one) combine the cooked pasta, Stonewall Kitchen Tomato Ricotta Sauce, ricotta cheese, Italian seasoning, salt, and pepper. Stir to evenly coat the pasta.
5. Assemble: Pour half of the pasta mixture into the prepared baking dish. Sprinkle with half of the mozzarella and Parmesan cheese. Add the remaining pasta, then top with the rest of the cheese.
6. Bake & Serve: Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes, or until the cheese is bubbly and golden. Let it rest for a few minutes before serving. Garnish with fresh basil for a pop of color and flavor.
Why We Love This Dish:
• Easy to make: Simple ingredients, minimal prep, and a hands-off bake time.
• Rich & creamy: The combination of ricotta, mozzarella, and Parmesan makes for the dreamiest bite.
• Perfect for leftovers: If you’re lucky enough to have any left, this reheats beautifully.
So whether you’re snowed in or just craving a cozy night at home, this baked orecchiette is the perfect way to bring warmth to your table. Stop by The View Café & Gifts in person or online to grab a jar of Stonewall Kitchen Tomato Ricotta Sauce, Orecchiette, and some fun serve ware to make this delicious meal for yourself!
We can’t wait to take this new journey with you—thanks for joining us at Beyond the Brew!
— Sammi
