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Baked Cherry Tomato Pasta with Ricotta
45 minServes 4Nutri-Score B€€
B
45 min
45 minBaked Cherry Tomato Pasta with Ricotta
what you need
Ingredients
cherry tomatoes (halved)Produce500 g
ricotta (drained)Dairy250 g
pasta (dried, e.g. rigatoni or penne)Grains320 g
garlic (cloves, minced)Produce3 pieces
olive oilPantry45 ml
parmesan (finely grated)Dairy50 g
basil (fresh leaves)Produce10 g
saltSpices5 g
black pepper (freshly ground)Spices1 g
per serving
Nutrition
452kcal
- Carbs
- 63 g
- Proteins
- 16 g
- Fat
- 16 g
what you’ll use
Tools
Baking dish
Stockpot
Frying pan
Colander
Mixing bowl
step by step
Method
- Step 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.
- Step 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.
- Step 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.
- Step 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.