Jamie Oliver Baked Ricotta And Veg Pasta

I was properly knackered when I made this — just one of those evenings where you want something warm and filling but you also want the oven to do most of the work. I wasn’t even sure what I was making when I started. Just had a courgette, a sad yellow pepper, a few cherry tomatoes that were about to turn, and a tub of ricotta I forgot I’d bought. The idea of roasting everything in one tray and smashing it all together with pasta felt right. Spoiler: it was right.

The ricotta goes in whole — like, a big blob in the middle — and it gets this lovely golden crust while the veg softens and sweetens around it. Then you just stir it up, add spinach, pasta, a bit of lemon, and finish it off with crunchy pangrattato. It’s hearty but not heavy. Cozy but not boring. I ended up eating it straight from the tray, standing by the counter. Zero regrets.

Why You’ll Love It

• One-tray magic – minimal effort, maximum flavour
• Totally flexible – swap veg, change the herbs, no drama
• Comforting but not heavy – thanks to the ricotta and fresh lemon
• Crispy pangrattato on top – adds that needed crunch
• Leftovers? Even better – everything settles and tastes deeper the next day
• Budget-friendly + uses up fridge odds – we love a low-waste meal

Ingredients

• 1 bunch fresh basil (about 30g)
• 2 garlic cloves
• Extra virgin olive oil (2–3 tbsp, or just pour till it looks good)
• 500g mixed-colour cherry tomatoes
• 1 yellow pepper
• 1 courgette
• 250g ricotta cheese (the firm block type, not the runny stuff)
• ½ lemon (zest + juice, optional but lovely)
• 300g dried wholewheat pasta – fusilli, penne, rigatoni all work
• 1 big handful baby spinach
• Optional: balsamic vinegar + Parmesan to serve

For the pangrattato topping:

• 1 garlic clove
• 1 sprig rosemary
• Olive oil
• 50g coarse stale breadcrumbs (rough guess – 2 handfuls)

How to Make It

Get the herby oil going:
Mash basil leaves, garlic, salt, and black pepper into a chunky paste. Mix in olive oil and a little lemon zest. No need to be perfect here — just aim for “smells good.”

Roast your veg and cheese:
Chop the tomatoes, pepper, and courgette. Chuck them in a big roasting tray. Nestle the ricotta in the middle (flat side down), drizzle everything with that herby oil. Add a splash of water and roast at 180°C for about 35 mins.

Make the pangrattato while you wait:
Fry chopped garlic and rosemary in olive oil for a minute, then toss in breadcrumbs. Stir until golden and crunchy. Set aside and try not to eat it all.

Boil the pasta near the end:
Ten minutes before the tray’s done, cook your pasta. Save a mug of pasta water before draining.

Bring it all together:
Take the tray out, add spinach while it’s hot so it wilts. Break up the ricotta a bit with a spoon.

Add pasta and make it saucy:
Tip the pasta into the tray with a splash of the pasta water. Stir to coat everything and scrape up the tasty sticky bits. Add a squeeze of lemon if you’re feeling fancy.

Serve it up with the good stuff:
Plate it, top with pangrattato, more basil, maybe a drizzle of balsamic and a bit of grated Parmesan if that’s your thing.

Common Mistakes and How to Dodge Them

Used soft ricotta and it melted away?
Yeah, that’s happened to me too. Use the firm block kind so it holds its shape and gets that lovely crust.

Tray was too crowded = soggy veg
If everything’s packed tight, it’ll steam instead of roast. Use a big tray or split it into two.

Underseasoned veg = meh pasta
That herby oil needs proper seasoning. Salt, pepper, lemon zest — don’t hold back. The pasta’s counting on it.

Forgot to save pasta water?
It happens. Use a splash of hot tap water or a little olive oil to help loosen things up, but next time — remember the gold.

Breadcrumbs got burnt?
Keep an eye on them. They go from golden to charcoal in seconds. Medium heat, constant stir, and pull them off the heat once they’re toasty.

Storage and Reheating

Fridge:
Store in an airtight container for up to 3 days. Flavour actually deepens after a night.

Freezer:
You can freeze it, but the ricotta texture might change slightly. Still tasty, though.

Microwave:
Fine for quick lunches. Add a splash of water or oil before zapping.

Oven (best bet):
Reheat covered at 180°C for 10–15 minutes. Pangrattato goes on after, or it’ll lose its crunch.

Frequently Asked Questions

Can I skip the pangrattato?
You could… but you’ll miss the crunch. It’s like the crispy corner of a lasagna — you want that.

No courgette – what else?
Aubergine, mushrooms, or even broccoli would work fine. Just cut into chunks so they roast properly.

Can I use white pasta?
Absolutely. I just like wholewheat for the nuttiness, but use what you’ve got.

What’s the point of the lemon?
It brightens the whole thing. If it tastes a bit flat at the end, squeeze a bit in — it fixes it.

Nutrition Facts (Per Serving)

• Calories: 560 kcal
• Fat: 20g
• Carbs: 75g
• Protein: 22g
• Sodium: 310mg
• Sugar: 9g