Cherry tomato and ricotta pasta bake


Recipe may contain gluten, peanuts, tree nuts, milk and soy.

With a golden cheesy crust, this easy pasta bake will be a new go-to family meal.

11 Ingredients

  • 500g packet dried spiral pasta

  • 2 tbsp extra virgin olive oil

  • 1 brown onion, finely chopped

  • 4 garlic cloves, thinly sliced

  • 1 tsp dried oregano

  • 2 x 400g cans cherry tomatoes

  • 1 tbsp tomato paste

  • 300g fresh ricotta

  • 250g packet frozen spinach, thawed

  • 1/3 cup panko breadcrumbs

  • 1 cup grated tasty cheese

4 Method Steps

  • Step 1

    Cook pasta in a large saucepan of boiling, salted water following packet directions. Drain, reserving 1 cup cooking water. Return to pan.

  • Step 2

    Meanwhile, heat oil in a large frying pan over medium-high heat. Add onion, garlic and oregano. Cook, stirring, for 5 minutes. Add tomatoes and paste. Stir to combine. Season with salt and pepper. Simmer for 5 minutes. Add reserved cooking water. Stir to combine. Add to pasta with spinach. Season with salt and pepper. Toss to combine.

  • Step 3

    Preheat oven to 200C/180C fan forced.

  • Step 4

    Spoon pasta mixture into a 2.5 litre (10-cup-capacity) rectangular baking dish. Top with ricotta. Combine breadcrumbs and tasty cheese in a bowl. Sprinkle over pasta. Bake for 10 to 15 minutes or until cheese is melted and top is golden. Serve.

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Recipe Notes

Allow pasta bake to rest for 10 to 15 minutes before serving, so that it’s easier to scoop and holds together better.

Nutritional Information

Per serving

  • 865

  • 3619 kj

  • 31.1g

  • 14.8g

  • 11.5g

  • 34.8g

  • 591mg

  • 104.6g

All quantities above are averages

Image by Brett Stevens And Brett Stevens

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