Oven-baked fusilli with ricotta
Step 1/ 8
- 200 g fusilli
Cook the fusilli al dente as said on the package.
Step 2/ 8
- 50 g brown mushrooms
- 50 g spinach
- 50 g eggplants
- 1 onion
- 2 cloves garlic
Cook the garlic and onion until golden brown. Add the vegetables and cook for two minutes.
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- 70 g tomato paste
- 100 g canned whole peeled tomatoes
Add the tomato paste and canned tomatoes. Crush the tomatoes with a wooden spoon.
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- 100 g ricotta cheese
Add half of the ricotta cheese to the sauce. Add a ladle of pasta water, too. Mix.
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Grease an oven tray (20cm x 30cm) with oil. Add the fusilli. Add the sauce on top.
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Add the oregano, basil and rosemary with an amount to your liking.
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Crumble the other half of the ricotta cheese on top.
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Bake in the oven for 15 minutes at 180 degrees. Serve immediately.
Enjoy your meal!