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Whole roasted ricotta pasta
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Total Time:
1 hour 15 minutes
Quick and flavorful pasta bake with herbed baked ricotta for a deliciously easy dish bursting with flavor and texture.
Ingredients:
  • 1 bunch of fresh oregano (30g)
  • 3 cloves of garlic
  • red wine vinegar
  • 400 g mixed-colour cherry tomatoes
  • 1 red pepper
  • 1 yellow pepper
  • 1 onion
  • 2 fresh red chillies
  • 1 tablespoon baby capers
  • 250 g quality ricotta cheese
  • 450 g rigatoni pasta
  • 30 g Parmesan cheese
Instructions:
  • 1. Preheat the oven to 180°C/350°F/gas 4. 2. Remove most of the oregano leaves, crush them with a pinch of sea salt in a mortar and pestle. 3. Smash the garlic, mix in 3 tablespoons of oil and 1 tablespoon of vinegar. Season with black pepper. 4. Cut cherry tomatoes in half, deseed and roughly chop peppers, peel and chop the onion, and slice the chili peppers lengthways. Place all in a large roasting tray with capers. 5. Drizzle most of the flavored oil over the vegetables and toss. 6. Create a well in the center, add ricotta and rub with remaining flavored oil. 7. Pour a splash of water into the tray and roast in the oven for 50 minutes until veggies are soft and caramelized. 8. In the last 10 minutes of roasting, cook pasta according to package instructions, reserving a cup of pasta water. 9. Transfer ricotta to a board. Add drained pasta and a bit of pasta water to the tray. Toss well. 10. Place the pasta in a serving dish, break the ricotta over it. 11. Top with oregano leaves and Parmesan. Serve.

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