Oven-baked fusilli with ricotta
Based on 1 ratings
"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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