Lemon, ricotta and cherry tomato pasta bake recipe | delicious. magazine
Just seven ingredients go into this time-saving lemon, ricotta and cherry tomato pasta bake recipe for a quick, simple and appetising midweek meal.
Ingredients
- 150g giant pasta shells
- 100g baby leaf spinach
- 400g tin cherry tomatoes
- Finely grated zest of 1 lemon and a squeeze of juice
- 150g ricotta
- 100g cherry tomatoes
- 50g gruyère (or vegetarian alternative), grated
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