Baked ricotta & veg pasta | Jamie Oliver recipes
Simple, versatile and oh-so-tasty, this vegetarian pasta dish goes down a treat with both kids and adults alike. Midweek family meal, sorted.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jamieoliver.com.
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)
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