Baked ricotta & veg pasta | Jamie Oliver recipes

Ingredients

• 1 bunch of fresh basil (30g)
• 2 cloves of garlic
• extra virgin olive oil
• 500g ripe mixed-colour cherry tomatoes
• 1 yellow pepper
• 1 courgette
• 250g ricotta cheese
• 1 lemon
• 300g dried wholewheat pasta – fusilli, rigatoni or penne
• 1 large handful of baby spinach
• optional: balsamic vinegar, to serve
• optional: Parmesan cheese, to serve
• Pangrattato topping
• 1 clove of garlic
• 1 sprig of rosemary
• olive oil
• 2 handfuls of coarse stale breadcrumbs (approx. 50g)