Baked Ricotta Veg Pasta Recipes

EASY VEGETABLE BAKED PASTA

Steps:

• Heat the oven to 350 degrees Fahrenheit. If you have an oven-safe 12-inch deep skillet, you can cook the veggies and bake the pasta in it. If you do not, prepare a 3-quart baking dish by lightly greasing with olive oil.
• Bring a large pot of salted water to a boil, and then cook the pasta. Check the package for cook time, but cook the pasta two minutes less than what is recommend on the box (it will continue to cook in the oven). Before draining the pasta, reserve 1/2 cup of the pasta water.
• While the pasta cooks, prepare the vegetables. Slice the onions and bell peppers into 1/4-inch thick slices.
• Using a damp paper towel, brush all dirt from mushrooms. Cut away and discard any hard stems. Chop into 1/4-inch slices or, if there are larger mushrooms like portobello, cut into 1/4-inch cubes.
• Heat a wide skillet over medium-high heat. Add the oil then add the mushrooms, in one layer, and cook until browned on one side, 3 to 5 minutes. Stir then add the onions and peppers. Cook another 3 to 5 minutes or until the veggies are starting to soften and have some browned edges. Season to taste with salt and black pepper (I usually add 1/4 teaspoon of each).
• Stir the fennel, marinara sauce, and basil into the vegetables. If your skillet is large enough, toss in the pasta and if the mixture seems dry, add a splash of the reserved pasta water. If the skillet is too small, combine the sauce and pasta in a bowl. Adjust with pasta water, and then add to a baking dish.
• Taste the pasta and adjust with more salt and pepper. Tuck spoonfuls of ricotta around the pasta, and then top with the mozzarella cheese. Bake the pasta, uncovered, until the cheese melts and is bubbling, 20 to 25 minutes.

BAKED RICOTTA & VEG PASTA

Steps:

• Preheat the oven to 180°C/350°F/gas 4. Pick a handful of basil leaves and keep to one side, then pick the rest and pound to a paste in a pestle and mortar with a small pinch of sea salt. Peel and bash in the garlic, muddle in 2 to 3 tablespoons of extra virgin olive oil, then season with black pepper.
• Halve the cherry tomatoes, halve, deseed and roughly chop the pepper, and trim and cut the courgette into half lengthways then into 2cm chunks. Add it all to a large roasting tray, making a little well in the middle of the veg. Drain the ricotta and place it in the middle, with the largest side facing down. Zest ½ a lemon over the ricotta and pour over half of the flavoured oil. Toss the rest of the oil with the mixed veggies.
• Add a splash of water to the tray, then roast for 30 to 40 minutes, or until the tomatoes and veg are soft and just starting to caramelise.
• Meanwhile, to make your pangrattato topping, peel the garlic, strip the rosemary leaves, then finely chop them both. Drizzle a little oil into a frying pan on a medium heat, add the breadcrumbs, garlic and rosemary and fry for 3 minutes, or until golden and smelling delicious. Tip into a bowl and set aside.
• Ten minutes before the veg is ready, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain in a colander, reserving a mug of the starchy pasta water, and leave to steam dry.
• Remove the veg tray from the oven, add the spinach and gently mix everything together, breaking up the ricotta a little.
• Tip the drained pasta into the tray, adding a little splash of the pasta water and gently shake to loosen all the sticky goodness from the bottom. Toss everything together, taste then add a squeeze of lemon, if you like.
• Divide the pasta between your plates, pick over the remaining basil leaves and a little balsamic vinegar, if you like. Grate over a little Parmesan, if using, and serve.

BAKED RICOTTA WITH SPRING VEGETABLES

Steps:

• Bring a small saucepan of water to a boil, add the asparagus and blanch 5 minutes. Drain and set aside. Toss mushrooms with 2 teaspoons of the oil and sear in a small skillet over medium heat until softened, about 5 minutes. Set aside.
• Grease a 9-inch cast iron skillet with 1 teaspoon oil. Place ricotta in a bowl. Fold in the Parmesan, mozzarella, oregano, egg and egg yolk. Season with salt and pepper. Spread in the cast-iron skillet. Gently swirl in the pesto, leaving streaks of it.
• Heat a broiler. Place the cast-iron skillet on a burner turned to low and let cook about 10 minutes, until heated through and showing signs of browning along the edges. Remove from heat. Scatter the asparagus, mushrooms and artichokes on top. Sprinkle with scallions and mint. Place under the broiler close to the source of heat until it starts to become lightly dappled, about 6 minutes.
• Meanwhile grill or toast the bread. Brush with the remaining 1 1/2 teaspoon olive oil and rub with garlic. Serve the cheese and vegetables directly from the skillet, with grilled bread alongside.

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.