This vegetarian pasta bake recipe with ricotta is a delicious weeknight meal or great winter entertaining idea. The combination of tomato, basil and cheese is fresh and delicious and will always be a popular pasta idea.
Ingredients
1 tbsp olive oil
1/2 brown onion, finely chopped
3 tomatoes, finely chopped
2 garlic cloves, finely chopped
3/4 cup crushed tomatoes
1 tbsp balsamic vinegar
400g orecchiette
250g Perfect Italiano Ricotta
1 small bunch basil, torn
1/4 cup Perfect Italiano Grated Parmesan
1/2 cup Perfect Italiano Perfect Bakes
Method
Preheat the oven to 200°C
Heat the olive oil in a large pot over a medium heat. Once hot, add the onion and chopped tomatoes, and stir for 5 minutes or until the onion begins to soften. Add the garlic and cook for a further 2 minutes
Add the crushed tomatoes and balsamic, and then simmer for 5 - 10 minutes or until the sauce slightly thickens. Season with salt and pepper to taste
Meanwhile, cook the orecchiette according to packet instructions and drain
Add the pasta to the sauce and stir to coat the pasta evenly. Transfer the pasta into an ovenproof dish, and then add spoonfuls of ricotta into the mixture, along with the parmesan and basil. Gently stir the ingredients through the pasta
Sprinkle the Perfect Bakes grated cheese over the pasta, and then transfer into the oven for 20 minutes or until the cheese is bubbling and golden
