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Creamy Cherry Tomato & Ricotta Baked Pasta
Creamy Cherry Tomato & Ricotta Baked Pasta

Creamy Cherry Tomato & Ricotta Baked Pasta

with Baby Broccoli Salad

Colder weather calls for hearty, warming pasta bakes and tonight's iteration calls for fusilli, spicy cherry tomatoes and double the cheese (we're talking Cheddar and creamy ricotta). Pop that in the oven while you whip up a baby broccoli salad and you have yourself the perfect winter meal.

Tags:
Vegetarian
Allergens:
Milk
Amandelnoten
Gluten
Hvede

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
Cooking Time20 minutes
DifficultyEasy

Ingredients

Serving amount

1 packet

Cheddar Cheese

2

Garlic

1 packet

Flaked Almonds

1 packet

Snacking Tomatoes

1 sachet

Chilli Flakes

1 sachet

Garlic & Herb Seasoning

1 packet

Fusilli

1 packet

Balsamic Vinaigrette Dressing

1 packet

Ricotta

1 packet

Diced Tomatoes with Garlic & Onion

1

Baby Broccoli

1 packet

Spinach & Rocket Mix

Nutritional Values

Calories743 kcal
Energy (kJ)3110 kJ
Fat25.8 g
of which saturates11.3 g
Carbohydrate89.6 g
of which sugars18.4 g
Dietary Fibre11.8 g
Protein32.3 g
Sodium2770 mg
The average adult daily energy intake is 8700 kJ

Cooking Steps

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 pasta water 1/3 cup for 3 people / 2/3 cup for 4 people). Drain fusilli, then return to saucepan.

2

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

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 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.

4

• 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.

5

• 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.

6

• Divide spicy cherry tomato baked ziti-style pasta between bowls. • Serve with baby broccoli salad. Sprinkle flaked almonds over salad. Enjoy!

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