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.

Step 3/8

• 70 g tomato paste
• 100 g canned whole peeled tomatoes

Add the tomato paste and canned tomatoes. Crush the tomatoes with a wooden spoon.

Step 4/8

• 100 g ricotta cheese

Add half of the ricotta cheese to the sauce. Add a ladle of pasta water, too. Mix.

Step 5/8

Grease an oven tray (20cm x 30cm) with oil. Add the fusilli. Add the sauce on top.

Step 6/8

• rosemary
• basil
• oregano

Add the oregano, basil and rosemary with an amount to your liking.

Step 7/8

Crumble the other half of the ricotta cheese on top.