Rich Ricotta & Cherry Tomato Pasta Bake

Name: Rich Ricotta & Cherry Tomato Pasta Bake with Nutty Asparagus Salad
Total time: 30 min
Yield: 2
Cuisine: Italian
Ingredients: 1 packet Balsamic Vinaigrette Dressing; 1 packet Diced Tomatoes with Garlic & Onion; 1 packet Flaked Almonds; 1 Fusilli; 1 sachet Garlic & Herb Seasoning; 2 Garlic; 2 Ricotta; 1 Snacking Tomatoes; 1 packet Spinach & Rocket Mix; 1 Asparagus; 1 Grated Mozzarella; 1 drizzle olive oil; 1 tsp brown sugar; ¼ tsp salt

with Nutty Asparagus Salad

Recipe Development TeamUpdated on October 23, 2026

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Calories

:

757 kcal

Protein

:

33.4g protein

Preparation Time

:

30 minutes

Difficulty

:

Easy

Veggie

Allergens:

Almond
Wheat
Gluten
Milk
May contain traces of allergens
Brazil nut
Cashew
Hazelnut
Macadamia
Milk
Peanuts
Pecan
Pine nut
Pistachio
Sesame
Soy
Walnut

Busy nights call for hearty, warming pasta bakes and tonight's iteration calls for fusilli, cherry tomatoes and double the cheese (we're talking mozzarella and creamy ricotta). Pop that in the oven while you whip up an asparagus salad and you have yourself the perfect meal.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

1 packet

Diced Tomatoes with Garlic & Onion

1 packet

Flaked Almonds

(Contains: Almond May be present: Brazil nut, Cashew, Hazelnut, Macadamia, Milk, Peanuts, Pecan, Pine nut, Pistachio, Sesame, Soy, Walnut)

1

Fusilli

(Contains: Wheat, Gluten May be present: Soy, Sesame)

1 sachet

Garlic & Herb Seasoning

2

Garlic

2

Ricotta

(Contains: Milk)

1

Snacking Tomatoes

1 packet

Spinach & Rocket Mix

1

Asparagus

1

Grated Mozzarella

(Contains: Milk)

Not included in your delivery

1 drizzle

olive oil

1 tsp

brown sugar

¼ tsp

salt

Nutritional Values

Energy (kJ)3170 kJ

Calories757 kcal

Fat27.5 g

of which saturates12.9 g

Carbohydrate87.2 g

of which sugars19.2 g

Dietary Fibre11.5 g

Protein33.4 g

Sodium3420 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Large Non-Stick Pan

•Baking Dish

•Medium Pan

Cooking Steps

PDF

1

• Preheat grill to high. Boil the kettle.
• Half-fill a medium saucepan with boiling water and
add a generous pinch of salt.
• Cook fusilli in boiling water until ‘al dente’,
11 minutes.
• Reserve some pasta water (see ingredients). Drain
fusilli, then return to saucepan.
TIP: ‘Al dente’ pasta is cooked through but still slightly
firm in the centre.

2

• Meanwhile, halve snacking tomatoes.
• Finely chop garlic.
• Trim ends of asparagus.

3

• In a large frying pan, heat a drizzle of olive oil over
medium-high heat.
• Cook snacking tomatoes, until slightly blistered,
4-5 minutes.
• Add garlic and garlic & herb seasoning, then cook
until fragrant, 1 minute.
• Stir in diced tomatoes with garlic & onion, the
brown sugar and reserved pasta water until
combined, 1-2 minutes.

4

• Remove pan from heat, then stir through half the
ricotta, the salt and cooked fusilli until combined.
Season with pepper.
• Transfer pasta to a baking dish and sprinkle with
remaining ricotta and grated mozzarella.
• Grill until cheese is melted and golden,
8-10 minutes.
TIP: Grills cook fast, so keep an eye on the pasta!

5

• While pasta is baking, wipe out frying pan and return
to medium-high heat with a drizzle of olive oil.
• Cook asparagus until tender, 5-6 minutes. Add
a dash of water to pan to help asparagus cook.
Transfer to a medium bowl and allow to cool slightly.
• Once asparagus has cooled slightly, to bowl, add
spinach & rocket mix and balsamic vinaigrette
dressing. Toss to combine. Season to taste.