Oven-baked fusilli with ricotta

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• 200 g fusilli

Cook the fusilli al dente as said on the package.

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• 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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• rosemary
• basil
• oregano

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!