Hoofdgerecht
Baked Cherry Tomato Pasta with Ricotta
45 minVoor 4Nutri-Score B€€
B
45 min
45 minBaked Cherry Tomato Pasta with Ricotta
wat je nodig hebt
Ingrediënten
cherry tomatoes (halved)Groente en fruit500 g
ricotta (drained)Zuivel250 g
pasta (dried, e.g. rigatoni or penne)Granen320 g
garlic (cloves, minced)Groente en fruit3 stukken
olive oilVoorraadkast45 ml
parmesan (finely grated)Zuivel50 g
basil (fresh leaves)Groente en fruit10 g
saltKruiden en specerijen5 g
black pepper (freshly ground)Kruiden en specerijen1 g
per portie
Voedingswaarden
452kcal
- Koolhydraten
- 63 g
- Eiwitten
- 16 g
- Vetten
- 16 g
wat je gebruikt
Keukengerei
Ovenschaal
Soeppan
Koekenpan
Vergiet
Mengkom
stap voor stap
Bereiding
- Stap 1
Roast the cherry tomatoes
- Preheat the oven to 200 °C.
- Spread the halved cherry tomatoes in a baking dish, add the garlic, drizzle with olive oil and season with salt and pepper.
- Bake until the tomatoes are soft, blistered and jammy.
- Stap 2
Cook the pasta
- Bring a large pot of salted water to a boil.
- Cook the pasta until al dente, then drain, keeping a little cooking water.
- Stap 3
Make the creamy sauce
- Mash the roasted tomatoes and garlic with a fork in the baking dish.
- Stir in the ricotta and grated parmesan until smooth and creamy.
- Loosen with a splash of pasta water if needed.
- Stap 4
Combine and serve
- Toss the hot pasta with the tomato and ricotta sauce until well coated.
- Finish with fresh basil leaves and extra parmesan.