This easy and delicious Baked Ricotta and Veg Pasta by Jamie Oliver is a quick, nutritious meal packed with vibrant vegetables and creamy ricotta. Perfect for a weeknight dinner, you can easily swap in whatever veggies you have on hand. The crispy pangrattato topping adds a delightful crunch to each bite!
Ingredients Needed
- 1 bunch of fresh basil (30g / 1 oz)
- 2 cloves of garlic
- Extra virgin olive oil
- 500g (2 cups) ripe mixed-colour cherry tomatoes
- 1 yellow pepper
- 1 courgette (zucchini)
- 250g (9 oz) ricotta cheese
- 1 lemon
- 300g (10.5 oz) dried wholewheat pasta – fusilli, rigatoni, or penne
- 1 large handful of baby spinach
- Optional: balsamic vinegar, to serve
- Optional: Parmesan cheese, to serve
Pangrattato Topping
- 1 clove of garlic
- 1 sprig of rosemary
- Olive oil
- 2 handfuls of coarse stale breadcrumbs (approx. 50g / 1.8 oz)
How To Make Baked Ricotta And Veg Pasta
- Prepare the Vegetables and Ricotta: Preheat the oven to 180°C/350°F/gas 4. Pick a handful of basil leaves and set them aside. Pound the remaining basil in a pestle and mortar with a pinch of sea salt. Add the garlic and 2-3 tbsp (30-45ml) of olive oil, then season with black pepper. Halve the cherry tomatoes, chop the pepper (deseed it), and slice the courgette into 2cm (0.8-inch) chunks. Add everything to a large roasting tray, creating a well in the middle for the ricotta.
- Roast the Vegetables and Ricotta: Drain the ricotta and place it in the middle of the tray with the largest side down. Zest ½ a lemon over the ricotta and pour half of the flavored oil over the top. Toss the remaining oil with the vegetables. Add a splash of water to the tray and roast for 30-40 minutes until the vegetables and tomatoes are soft and starting to caramelize.
- Make the Pangrattato Topping: Peel the garlic and finely chop it with the rosemary leaves. Heat a little olive oil in a frying pan over medium heat. Add the breadcrumbs, garlic, and rosemary, and fry for 3 minutes until golden and fragrant. Transfer to a bowl and set aside.
- Cook the Pasta: Ten minutes before the vegetables are ready, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving a mug of the pasta water, and leave the pasta to steam dry.
- Combine Everything: Once the vegetables are ready, remove the tray from the oven. Add the spinach and gently mix everything, breaking up the ricotta slightly. Tip the drained pasta into the tray, adding a splash of pasta water to loosen any sticky bits. Toss everything together, taste, and add a squeeze of lemon if desired.
- Serve: Divide the pasta between plates, garnish with the reserved basil leaves, and drizzle with optional balsamic vinegar and Parmesan, if using. Serve and enjoy!
Recipe Tips
- Toss vegetables halfway: Stir the vegetables halfway through roasting to ensure they caramelize evenly and develop full flavor.
- Save some pasta water: When draining the pasta, reserve a mug of the starchy water. This helps loosen the sauce and brings everything together.
- Don’t overcook the spinach: Add the spinach just before serving so it wilts but stays bright and fresh.
- Customize your veggies: Feel free to swap the pepper and courgette for any veggies you like, such as aubergine (eggplant) or mushrooms, for a new twist.
How To Store And Reheat Leftovers?
- Refrigerate: Let the leftover Baked Ricotta and Veg Pasta cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
- Freeze: If you want to freeze the pasta, let it cool completely and store it in a freezer-safe container for up to 1 month. To thaw, transfer it to the fridge overnight before reheating.
- Reheat: Preheat the oven to 180°C/350°F. Place the leftover pasta in an oven-safe dish, cover with foil, and heat for 15-20 minutes or until warmed through.
Nutrition Facts
Serving Size: 1 serving (1/4 of the recipe)
- Calories: 473
- Total Fat: 18.8g
- Saturated Fat: 6.2g
- Total Carbohydrate: 55.7g
- Dietary Fiber: 7.5g
- Sugars: 7.5g
- Protein: 17.6g
Try More Jamie Oliver Recipes:
- Jamie Oliver Seafood Pasta
- Jamie Oliver Rocket And Pistachio Pesto Pasta
- Jamie Oliver Spicy Tomato Pasta
- Jamie Oliver Spicy Sausage Pasta
Jamie Oliver Baked Ricotta And Veg Pasta
Description
This easy and delicious Baked Ricotta and Veg Pasta by Jamie Oliver is a quick, nutritious meal packed with vibrant vegetables and creamy ricotta. Perfect for a weeknight dinner, you can easily swap in whatever veggies you have on hand. The crispy pangrattato topping adds a delightful crunch to each bite!
Ingredients
Pangrattato Topping
Instructions
- Prepare the Vegetables and Ricotta: Preheat the oven to 180°C/350°F/gas 4. Pick a handful of basil leaves and set them aside. Pound the remaining basil in a pestle and mortar with a pinch of sea salt. Add the garlic and 2-3 tbsp (30-45ml) of olive oil, then season with black pepper. Halve the cherry tomatoes, chop the pepper (deseed it), and slice the courgette into 2cm (0.8-inch) chunks. Add everything to a large roasting tray, creating a well in the middle for the ricotta.
- Roast the Vegetables and Ricotta: Drain the ricotta and place it in the middle of the tray with the largest side down. Zest ½ a lemon over the ricotta and pour half of the flavored oil over the top. Toss the remaining oil with the vegetables. Add a splash of water to the tray and roast for 30-40 minutes until the vegetables and tomatoes are soft and starting to caramelize.
- Make the Pangrattato Topping: Peel the garlic and finely chop it with the rosemary leaves. Heat a little olive oil in a frying pan over medium heat. Add the breadcrumbs, garlic, and rosemary, and fry for 3 minutes until golden and fragrant. Transfer to a bowl and set aside.
- Cook the Pasta: Ten minutes before the vegetables are ready, cook the pasta in a pan of boiling salted water according to the packet instructions. Drain, reserving a mug of the pasta water, and leave the pasta to steam dry.
- Combine Everything: Once the vegetables are ready, remove the tray from the oven. Add the spinach and gently mix everything, breaking up the ricotta slightly. Tip the drained pasta into the tray, adding a splash of pasta water to loosen any sticky bits. Toss everything together, taste, and add a squeeze of lemon if desired.
- Serve: Divide the pasta between plates, garnish with the reserved basil leaves, and drizzle with optional balsamic vinegar and Parmesan, if using. Serve and enjoy!
Notes
- Toss vegetables halfway: Stir the vegetables halfway through roasting to ensure they caramelize evenly and develop full flavor.
- Save some pasta water: When draining the pasta, reserve a mug of the starchy water. This helps loosen the sauce and brings everything together.
- Don’t overcook the spinach: Add the spinach just before serving so it wilts but stays bright and fresh.
- Customize your veggies: Feel free to swap the pepper and courgette for any veggies you like, such as aubergine (eggplant) or mushrooms, for a new twist.
Jamie Oliver Baked Ricotta And Veg Pasta