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Ricotta & tomato pasta bake
Ricotta & tomato pasta bake
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Italian-style pork and veal mince elevates this dish with delicious taste.
Ingredients:
  • 500g dried spiral pasta
  • Olive oil spray
  • 1kg pork and veal mince
  • 1 green capsicum, seeded, coarsely chopped
  • 1 brown onion, finely chopped
  • 375g btl arrabiata pasta sauce
  • 60ml (1/4 cup) water
  • 1 chicken style stock cube
  • 2 x 250g ctns smooth ricotta
  • 300g ctn sour cream
  • 80g (1 cup) coarsely grated cheddar
  • Shredded fresh basil, to serve
Instructions:
  • Cook the pasta in a large saucepan of boiling salted water according to the package instructions, then drain and transfer it to a large baking dish.
  • While heating a large non-stick frying pan over high heat, spray it with oil. Cook the mince, breaking up any lumps with a wooden spoon, until it changes color, about 5 minutes. Add the capsicum and onion, cook until soft, about 2 minutes. Stir in the pasta sauce, water, and crumbled stock cube. Season with salt and pepper and simmer until the sauce thickens, about 3-4 minutes.
  • Preheat the grill to high heat. In a bowl, mix together ricotta, sour cream, and one-third of the cheddar. Spread the mince mixture over the pasta, then top with the ricotta mixture. Sprinkle the remaining cheddar on top. Grill for 3-5 minutes until golden brown. Serve on plates and garnish with basil.

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