Lemon, Ricotta and Cherry Tomato Pasta Bake
by shweta soni
Added to 1 cookbook
This recipe has been viewed 1888 times
Make this time-saving Lemon, Ricotta and Cherry Tomato Pasta Bake recipe for a quick, simple and appetizing midweek meal. Pasta shells are stuffed with a mixture of citrus flavoured spinach and ricotta and baked in a thickened sauce of cherry tomatoes.
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Lemon, Ricotta and Cherry Tomato Pasta Bake recipe - How to make Lemon, Ricotta and Cherry Tomato Pasta Bake
Preparation Time:    Cooking Time:    Total Time:
Makes 1 serving
- Preheat the oven to 180°C/fan 160°C/gas.
- Cook the pasta shells in boiling, salted water for 8-9 minutes until just al dente, drain and run under cold water, then set aside.
- Meanwhile, put the spinach in a colander in the sink and pour over boiling water to wilt. Keep aside to cool.
- Pour the tinned tomatoes with a squeeze of lemon juice into a pan and bubble over a medium heat for 6-7 minutes until reduced and thickened. Season with salt, pepper and a pinch of sugar, then toss through the pasta shells.
- Squeeze any excess water out of the spinach, then, in a bowl, mix it with the ricotta and lemon zest. Season. Put the tomatoes pasta in an ovenproof dish and stuff as many shells as you can with the lemony ricotta.
- Scatter over the fresh cherry tomatoes, sprinkle over the gruyère cheese, then transfer to the oven and bake for 15-20 minutes until browned and cooked through.
This recipe was contributed by shweta soni on 24 Jun 2015
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