Description
A delightful pasta bake featuring roasted tomatoes and creamy ricotta cheese, perfect for a comforting meal.
Ingredients
Scale
- 12 oz pasta (penne or rigatoni)
- 2 cups cherry tomatoes
- 1 cup ricotta cheese
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- Cook the pasta according to package instructions until al dente, then drain.
- In a baking dish, toss the cherry tomatoes with olive oil, garlic, salt, and pepper.
- Roast the tomatoes in the oven for 20 minutes until they are blistered.
- In a large bowl, combine the cooked pasta, roasted tomatoes, ricotta cheese, and half of the mozzarella and Parmesan cheeses.
- Transfer the mixture to the baking dish and top with the remaining mozzarella and Parmesan cheeses.
- Bake for 25-30 minutes until the cheese is bubbly and golden.
- Garnish with fresh basil before serving.
Notes
- Feel free to add vegetables like spinach or zucchini for extra nutrition.
- This dish can be made ahead of time and stored in the refrigerator before baking.
- For a spicier kick, add red pepper flakes to the tomato mixture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1/4 of the dish
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
Keywords: Roasted Tomato, Ricotta, Pasta Bake, Italian, Comfort Food