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Cheesy Cherry Tomato & Ricotta Baked Pasta
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Cheesy Cherry Tomato & Ricotta Baked Pasta

Cheesy Cherry Tomato & Ricotta Baked Pasta

with Baby Broccoli Salad

Colder weather calls for hearty, warming pasta bakes and tonight's iteration calls for penne, 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.

We’ve replaced the fusilli in this recipe with penne due to local ingredient availability. It may be a little different to what’s pictured, but just as delicious!

Tags:
Veggie
Allergens:
Almond
Milk
Gluten
Wheat

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
DifficultyMedium

Ingredients

Serving amount

1 packet

Balsamic Vinaigrette Dressing

2

Garlic

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

Snacking Tomatoes

1 sachet

Chilli Flakes

1 sachet

Garlic & Herb Seasoning

1 packet

Cheddar Cheese

(Contains: Milk;)

1 packet

Ricotta

(Contains: Milk;)

1 packet

Diced Tomatoes with Garlic & Onion

1

Baby Broccoli

1 packet

Spinach & Rocket Mix

1 packet

Gnocchi

(Contains: Gluten, Wheat; May be present: Soy.)

Not included in your delivery

1 drizzle

olive oil

¼ tsp

salt

1 tsp

brown sugar

⅓ cup

Water

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Nutritional Values

Calories802 kcal
Energy (kJ)3350 kJ
Fat29.8 g
of which saturates12.1 g
Carbohydrate96.2 g
of which sugars20.2 g
Dietary Fibre11.3 g
Protein32.1 g
Cholesterol0 mg
Sodium3420 mg
The average adult daily energy intake is 8700 kJ

Utensils

Large Non-Stick Pan
Baking Dish

Cooking Steps

Cook the gnocchi
1

• Heat a large frying pan over medium-high heat 
with a generous drizzle of olive oil. 
• When oil is hot, cook gnocchi, tossing 
occasionally, until golden, 6-8 minutes. 


TIP: If needed, add extra oil so the gnocchi doesn’t 
stick to the pan!

Get prepped
2

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

Start the pasta sauce
3

• In a second 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 (if using) and the 
brown sugar until combined, 1-2 minutes.

Bake the pasta
4

• Meanwhile, preheat grill to high.
• Remove frying pan from heat and stir through 
half the ricotta, the salt and cooked gnocchi
until combined. Season with pepper. 
• Transfer pasta mixture to a baking dish 
and sprinkle with Cheddar cheese and 
remaining ricotta. 
• Grill until cheese is melted and golden, 
8-10 minutes. 


TIP: Grills cook fast, so keep an eye on the pasta!

Cook the baby broccoli
5

• While pasta is baking, wipe out a 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 the bowl, 
add spinach & rocket mix and balsamic 
vinaigrette dressing. Toss to combine. Season 
with salt and pepper to taste. 

Finish & serve
6

• Sprinkle flaked almonds over salad.
• Divide cheesy cherry tomato and ricotta pasta 
bake between bowls. 
• Serve with baby broccoli salad. Enjoy!

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