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15 minutes
45 minutes
60 minutes
- 18.20 gm extra-virgin olive oil
- 1 red onion, finely chopped
- 3 garlic cloves, thinly sliced
- 150g leg ham, chopped
- 400g can cherry tomatoes
- 625ml (2 1/2 cups) chicken-style stock
- 225g small shell pasta
- 1 bunch broccolini, halved lengthways
- 1 large zucchini, chopped
- 185g (1 cup) fresh corn kernels
- 125g (1/2 cup) smooth ricotta cheese
- Small fresh basil leaves, to serve
- Preheat the oven to 200°C/180°C fan forced. Heat oil in a large flameproof casserole dish over medium heat. Sauté onion for 4 minutes until softened. Stir in garlic and ham and cook for 1 minute until fragrant.
- Combine tomatoes, stock, and pasta in a pot. Bring to a boil, cover, and bake for 10 minutes. Add broccoli, zucchini, and corn to the pot and stir. Bake covered for an additional 20 minutes until pasta and vegetables are tender.
- Garnish with ricotta dollops and fresh basil leaves before serving.
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