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!
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.
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.)
1 drizzle
olive oil
¼ tsp
salt
1 tsp
brown sugar
⅓ cup
Water
• 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!
• Meanwhile, halve snacking tomatoes.
• Finely chop garlic.
• Trim baby broccoli, halving any thicker stalks
lengthways.
• 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.
• 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!
• 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.
• Sprinkle flaked almonds over salad.
• Divide cheesy cherry tomato and ricotta pasta
bake between bowls.
• Serve with baby broccoli salad. Enjoy!