Oven-baked fusilli with ricotta

Oven-baked fusilli with ricotta

Based on 1 ratings
Diniz Janssen

Diniz Janssen

Community member

"I adore pasta, and this recipe makes it just a little more special than my regular, weekly pastas."

Difficulty

Easy 👌
20
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings2
200 g
fusilli
70 g
tomato paste
100 g
canned whole peeled tomatoes
100 g
ricotta cheese
50 g
brown mushrooms
50 g
spinach
50 g
eggplants
1
onion
2 cloves
garlic
rosemary
basil
oregano
  • 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.

  • Step 8/8

    Bake in the oven for 15 minutes at 180 degrees. Serve immediately.

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