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Roasted Tomato Ricotta Pasta Bake

Roasted Tomato and Ricotta Pasta Bake


  • Author: Chef Bella
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegetarian

Description

A delightful dish that combines rich flavors and creamy textures, perfect for family dinners or cozy nights in.


Ingredients

Scale
  • 300 grams (10.5 oz) pasta (penne or rigatoni work well)
  • 400 grams (14 oz) canned whole tomatoes (or fresh roasted tomatoes)
  • 250 grams (9 oz) ricotta cheese
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 150 grams (5 oz) mozzarella cheese, shredded
  • 50 grams (1.75 oz) parmesan cheese, grated
  • Fresh basil leaves, a handful, chopped
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 190°C (375°F).
  2. In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
  3. In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant. If using canned tomatoes, crush them with a spoon and add to the skillet, cooking for about 5-7 minutes until slightly thickened. If using fresh roasted tomatoes, simply add them to the skillet and stir gently.
  4. In a large mixing bowl, combine the cooked pasta, ricotta cheese, chopped fresh basil, and the tomato sauce. Season with salt and pepper to taste. Mix until everything is well combined.
  5. Transfer the pasta mixture into a greased baking dish. Spread it out evenly. Top with shredded mozzarella cheese and grated parmesan cheese.
  6. Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the cheese is bubbly and golden brown.
  7. Remove the pasta bake from the oven and let it cool for a few minutes. Garnish with additional fresh basil if desired. Serve warm and enjoy!

Notes

  • Store leftovers in an airtight container in the refrigerator for up to three days.
  • To reheat, place the pasta bake in the oven at 350°F (175°C) until warmed through.
  • If freezing, cover tightly and it can be frozen for up to three months.
  • 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: 6g
  • Sodium: 600mg
  • Fat: 20g
  • Saturated Fat: 10g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 3g
  • Protein: 18g
  • Cholesterol: 50mg

Keywords: pasta bake, roasted tomatoes, ricotta, comfort food, Italian cuisine