Creamy Cherry Tomato & Ricotta Baked Pasta

• Meanwhile, halve snacking tomatoes. Finely chop garlic. Trim baby broccoli, halving any thicker stalks lengthways.

• 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 and cook until fragrant, 1 minute. • Stir in diced tomatoes with garlic & onion, a pinch of chilli flakes, the brown sugar and reserved pasta water until combined, 1-2 minutes.

• Remove pan from heat and 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 Cheddar cheese. • Grill until cheese is melted and golden, 8-10 minutes.

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