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Baked ricotta & tomato orecchiette with broccoli, fresh oregano & chilli
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Total Time:
45 minutes
Indulge in Mediterranean orecchiette with creamy ricotta, tender broccoli, and bursts of roasted tomatoes. Ricotta boosts calcium for strong bones and teeth. Roasting with garlic and herbs adds irresistible flavor.
Ingredients:
  • 1 clove of garlic
  • 3 sprigs of fresh oregano
  • ½ teaspoon dried chilli flakes
  • olive oil
  • 1 lemon
  • 250g mixed ripe cherry tomatoes
  • 100g quality ricotta cheese
  • 200g dried orecchiette
  • 150g broccoli
  • 15g Italian hard cheese
Instructions:
  • 1. Preheat the oven to 180ºC/350ºF/gas 4 and boil a medium pan of salted water. Slice the garlic and combine in a bowl with oregano, chili, salt, pepper, and oil. Halve the lemon and chop the tomatoes. Place lemon halves and tomatoes in a roasting tray, add ricotta in the center. Spread the chili mixture over and roast for 30 minutes until golden. 2. Cook pasta in boiling water for 10-12 minutes until al dente. Add broccoli for the last 3 minutes. Reserve a mug of cooking water, drain pasta and broccoli. 3. Squeeze lemon juice into the roasted tray. Add pasta, broccoli, half of the Italian hard cheese, and mix. Adjust seasoning with black pepper, lemon juice. Serve on plates and top with remaining cheese.

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