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Baked ricotta & veg pasta
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Total Time:
50 minutes
Roasted vegetable and ricotta pasta with creamy sauce, topped with garlicky herbed pangrattato for a satisfying crunch.
Ingredients:
  • 1 bunch of fresh basil (30g)
  • 2 cloves of garlic
  • extra virgin olive oil
  • 500 g ripe mixed-colour cherry tomatoes
  • 1 yellow pepper
  • 1 courgette
  • 250 g ricotta cheese
  • 1 lemon
  • 300 g dried wholewheat pasta – fusilli, rigatoni or penne
  • 1 large handful of baby spinach
  • balsamic vinegar to serve (optional)
  • Parmesan cheese to serve (optional)

  • 1 clove of garlic
  • 1 sprig of rosemary
  • olive oil
  • 2 handfuls of coarse stale breadcrumbs (approx. 50g)
Instructions:
  • Preheat the oven to 180°C/350°F/gas 4. Reserve a handful of basil leaves for later, then pound the rest with sea salt in a pestle and mortar. Mix in garlic, extra virgin olive oil, and black pepper. Halve cherry tomatoes, deseed and chop the pepper, and cut the courgette. Place all in a roasting tray with a well in the middle. Add ricotta in the center, zest lemon over it and pour half the oil. Roast for 30-40 mins until caramelized. For the pangrattato topping, chop garlic and rosemary, fry with breadcrumbs until golden. Cook pasta, reserve a mug of pasta water. Mix in spinach with roasted vegetables, add pasta, splash of pasta water, and lemon juice. Plate the pasta, top with basil, balsamic vinegar, Parmesan, and serve.

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