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Cherry tomato and ricotta pasta bake recipe
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Cheesy golden crust tops this delicious and simple family-friendly pasta bake.
Ingredients:
  • 500g packet dried spiral pasta
  • 36.40 gm extra virgin olive oil
  • 1 brown onion, finely chopped
  • 4 garlic cloves, thinly sliced
  • 1 tsp dried oregano
  • 2 x 400g cans cherry tomatoes
  • 22.20 gm tomato paste
  • 300g fresh ricotta
  • 250g packet frozen spinach, thawed
  • 82.50 ml panko breadcrumbs
  • 250.00 ml grated tasty cheese
Instructions:
  • Boil pasta in a large saucepan of salted water according to package instructions. Save 1 cup of cooking water. Return pasta to the pan.
  • In a large frying pan, heat oil over medium-high heat. Sauté onion, garlic, and oregano for 5 minutes. Stir in tomatoes and paste; season with salt and pepper. Simmer for 5 minutes, then add reserved cooking water. Combine with pasta and spinach, toss well, and season with salt and pepper.
  • Preheat your oven to 200C/180C fan forced for the perfect cooking environment.
  • Spread the pasta mixture in a 2.5 litre (10-cup-capacity) rectangular baking dish. Add dollops of ricotta on top. Mix breadcrumbs and tasty cheese in a bowl, then sprinkle over the pasta. Bake for 10 to 15 minutes until the cheese is melted and the top is golden. Serve hot.

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