Spelt Spaghetti Vine Tomatoes Baked Ricotta Recipes

SPELT SPAGHETTI, VINE TOMATOES & BAKED RICOTTA

Spelt Spaghetti, Vine Tomatoes & Baked Ricotta image

Spelt spaghetti has an incredible nutty taste and is a great alternative to regular spaghetti, as it's high in wheat bran fiber, or beta-glucans, which help keep our cholesterol levels in check.

Provided by Jamie Oliver

Categories Pasta Arugula Tomato Healthy HarperCollins

Yield 4 servings

Number Of Ingredients 10

Ingredients

Olive oil
1/2 bunch of fresh thyme (1/2 ounces)
4 cloves of garlic
1/2-1 fresh red chile
1 lemon
1 pound mixed-color cherry tomatoes, on the vine
8 ounces best-quality ricotta salata cheese
11 ounces dried spelt spaghetti
4 handfuls of arugula
Optional: balsamic vinegar

Steps:

Preheat oven to 350°F. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chile and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Lay the cherry tomatoes in a 12-x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the arugula, toss together well, then serve. My missus likes this with a little drizzle of balsamic too.

BAKED SPAGHETTI WITH RICOTTA RECIPE - (3.8/5)

Baked Spaghetti with Ricotta Recipe - (3.8/5) image

Provided by Rindarose166

Number Of Ingredients 9

Ingredients

1 (16-ounce) package spaghetti
1 (24-ounce) jar spaghetti sauce or to taste
1 (15-ounce) container Ricotta cheese
1/2 cup parmesan cheese
1 1/2 cups mozzarella cheese
1 egg
1/2 teaspoon oregano
1/2 teaspoon thyme
salt and black pepper to taste

Steps:

Preheat the oven to 375°F. Prepare the spaghetti according to the directions on the box. Cook to al dente. Drain. Lightly spray nonstick cooking spray inside a 13x9-inch baking pan or 2 9-inch round pans. Toss the spaghetti together with the sauce and pour it into the pan. In a medium mixing bowl, combine the Ricotta, parmesan, mozzarella, egg, and spices. Spread the cheese stuff over top of the spaghetti. Cover with foil. Bake at 375°F for 45 minutes or until cheese is bubbly. Or, cook it at 375°F for 20 minutes and then turn the broiler on high for about 3 minutes. You'll end up with that pizza-like cheese on top. If using the broiler method, keep a close eye on the dish, and remove when the cheese is browned and bubbly. Allow to cool and rest for about 15 minutes, then serve.

SPICY ROASTED TOMATO AND RICOTTA PASTA SAUCE

Spicy Roasted Tomato and Ricotta Pasta Sauce image

Roasting tomatoes is an easy way to add a flavorful punch to your pasta sauce! Add in light and creamy ricotta and savory Italian sausage and you have the perfect complement to a hearty pasta like cavatappi or farfalle.

Provided by SunnyDaysNora

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Tomato

Time 2h35m

Yield 12

Number Of Ingredients 17

Ingredients

2 ½ pounds Roma tomatoes, cored and halved lengthwise
5 tablespoons olive oil, divided
2 tablespoons minced garlic
1 ¼ teaspoons salt, divided
½ teaspoon ground black pepper
2 tablespoons white sugar
2 tablespoons Italian seasoning
2 teaspoons dried rosemary
2 teaspoons dried basil
2 teaspoons dried parsley
1 teaspoon garlic powder
1 teaspoon onion powder
¼ teaspoon red pepper flakes
19 ounces ground hot Italian sausage
½ sweet onion, halved and thinly sliced
1 (8 ounce) container ricotta cheese
1 ounce grated Parmesan cheese

Steps:

Preheat the oven to 300 degrees F (150 degrees C). Line a rimmed baking sheet with parchment paper.
Toss tomatoes, 4 tablespoons olive oil, garlic, 1/4 teaspoon salt, and pepper together in a medium bowl. Place tomatoes cut-side up in a single layer on the prepared baking sheet.
Bake in the preheated oven until soft and juicy, about 2 hours. Remove from the oven. Increase oven temperature to 400 degrees F (200 degrees C).
Sprinkle remaining 1 teaspoon salt, sugar, Italian seasoning, rosemary, basil, parsley, garlic powder, onion powder, and red pepper flakes evenly over the tomatoes. Drizzle tops of tomatoes with remaining 1 tablespoon olive oil.
Return baking sheet to the oven and bake for an additional 20 minutes.
Heat a frying pan over medium heat. Cook sausage and onion until sausage is no longer pink and onion softens, about 7 minutes. Remove from heat and set aside.
Transfer roasted tomatoes and any juices to a food processor. Process to desired consistency. Add ricotta and Parmesan cheeses and pulse to combine. Pour tomato sauce into a bowl; mix in sausage-onion mixture.

Nutrition Facts : Calories 221.1 calories, Carbohydrate 9.8 g, Cholesterol 31.8 mg, Fat 16 g, Fiber 1.9 g, Protein 10.4 g, SaturatedFat 5 g, Sodium 590.3 mg, Sugar 5.2 g

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