Creamy Cherry Tomato & Ricotta Baked Pasta
with Baby Broccoli Salad- Milk
- Almond
- Gluten
- Wheat
- May contain traces of allergens
- Brazil nut
- Cashew
- Hazelnut
- Macadamia
- Milk
- Peanuts
- Pecan
- Pine nut
- Pistachio
- Sesame
- Soy
- Walnut
- Eggs
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.
Ingredients
1
Baby Broccoli
1 packet
Balsamic Vinaigrette Dressing
1 packet
Cheddar Cheese
(Contains: Milk;)
1 sachet
Chilli Flakes
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 packet
Fusilli
(Contains: Gluten, Wheat; May be present: Sesame, Soy, Eggs.)
1 sachet
Garlic & Herb Seasoning
2
Garlic
1 packet
Ricotta
(Contains: Milk;)
1 packet
Snacking Tomatoes
1 packet
Spinach & Rocket Mix
Cooking Steps
• 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.
• 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.
• Divide spicy cherry tomato baked ziti-style pasta between bowls. • Serve with baby broccoli salad. Sprinkle flaked almonds over salad. Enjoy!
