Ricotta Pasta Bake
15 min
50 min
Easy
4 servings
Nutrition information per 1 serving
- 574 kcal
- 27.7 g protein
- 23.2 g fat
- 64.7 g carbohydrates
Ingredients
- 300 g uncooked chickpea pasta of choice (or wholewheat pasta)
- 250 g mozzarella
- 200 g ricotta
- 1 tablespoon olive oil
- 400 g canned chopped tomatoes
- 1× medium-sized brown onion (finely chopped)
- 3 cloves of garlic (sliced)
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- fresh basil (for serving)
- salt
- pepper
Tags
Instructions
Cook pasta in a pot of salted water, according to the package instructions.
Heat a tablespoon of olive oil in a skillet. Add finely chopped onion and fry for 5 mins over medium heat.
Add sliced garlic and fry for 2 mins.
Add chopped tomatoes, thyme, and rosemary. Season with salt and pepper. Boil for 10 mins over low heat.
Preheat oven to 180 °C. Grab a baking dish (⌀ 25 cm). Roughly chop mozzarella.
Mix tomato sauce with pasta, ricotta, and half of the chopped mozzarella.
Place the ingredients in the baking dish and cover with the other half of the chopped mozzarella.
Place the dish in the oven and bake for 20 mins at 180 °C.
Top with fresh basil leaves and serve.
The Mandimu team
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