Jamie Oliver Whole Roasted Ricotta Pasta

I didn’t plan this. Honestly, I was just standing in the kitchen, a bit hungry, fridge door hanging open — classic “what do I make with all this stuff?” moment. Spotted half a tub of ricotta, a few peppers that were on their last leg, and a bunch of cherry tomatoes I’d forgotten about (they were fine… mostly). And that was it. The tray came out, I dumped it all in, and 50 minutes later I was eating something that tasted like I put in actual effort — but didn’t.

If you’re into roasted veg, slightly charred edges, warm ricotta you can spoon over pasta like a cheat’s béchamel… this is your thing. Everything just melts and softens and sweetens in the oven. Then you stir it all through rigatoni and feel a bit smug, because yeah — you didn’t expect it to be this good either.

Why You’ll Love It

• One tray, no faff – chuck everything in and walk away
• Uses up random veg – peppers, tomatoes, onion, even courgette works
• Roasted ricotta hits different – soft inside, golden crust outside
• Feeds a crowd or great leftover lunch – win either way
• Customisable without overthinking it – swap things, add things, it’s chill
• Zero fancy techniques – if you can chop and stir, you’re golden

Ingredients

• 1 bunch fresh oregano (about 30g)
• 3 garlic cloves, smashed or finely chopped
• Olive oil (go generous — I just eyeball it)
• 1 tbsp red wine vinegar
• 400g cherry tomatoes (any kind)
• 1 red pepper
• 1 yellow pepper
• 1 onion
• 2 fresh red chillies (or 1 if you’re spice-sensitive)
• 1 tbsp baby capers
• 250g block of ricotta cheese (not the watery stuff)
• 450g rigatoni pasta
• 30g Parmesan (grated, or however much makes you happy)

How to Make It

Start with the herby oil stuff:
Pound oregano leaves with garlic and salt until rough (or chop if you’re not into pounding). Mix with about 3 tbsp olive oil and a splash of red wine vinegar. Season with pepper.

Chop your veg like you mean it:
Halve tomatoes, roughly chop the peppers and onion, slice chillies. Toss them all into a big roasting tray with the capers and most of your oregano oil. Give it a good messy mix.

Nestle in the ricotta block:
Make a little space in the centre of the tray and plonk your ricotta in. Rub it with the leftover dressing. Add a tiny splash of water to the tray so nothing burns.

Roast until things get jammy:
Bake at 180°C (350°F) for about 50 mins. The tomatoes should be collapsed, peppers soft, ricotta golden on top.

Boil your pasta near the end:
When the veg has about 10 mins to go, cook the rigatoni. Save a mug of that starchy water before draining.

Bring it all together:
Lift the ricotta out gently (don’t break it yet). Add drained pasta to the tray, a splash of pasta water, and scrape everything up from the bottom. Toss it all well.

Finish strong:
Crumble the ricotta over the pasta. Grate over Parmesan, scatter extra oregano if you’ve got some left. Done.

Common Mistakes and How to Dodge Them

Too much veg in the tray = steam city.
If you overcrowd the tray, your veg will steam instead of roast. Use two trays if needed. Or just embrace it — still tastes good.

Your ricotta disappeared?!
You probably used the soft, whipped kind. You want the firm, block-style ricotta so it can hold shape and roast.

Forgot to salt early on?
That oregano oil is your main flavour base. Season that thing properly or the final dish will feel flat.

Dry pasta moment?
If it feels dry when you toss it all together, just add a bit more pasta water. It’s liquid gold.

Left it too long in the oven?
Everything still tastes great, it’ll just be a bit darker and more intense. Go with it. Call it “caramelised” and act like it was on purpose.

Storage and Reheating

Fridge:
Keeps for up to 3 days. Store in an airtight container. The flavour gets deeper, honestly.

Freezer:
Technically works, but ricotta can go grainy. Still edible, just don’t expect creamy vibes.

Microwave:
Totally fine. Add a splash of water, cover, and reheat gently.

Oven:
Best method. 180°C for 10 mins with foil on top. Keeps the texture nice.

Frequently Asked Questions

Can I use feta instead of ricotta?
Absolutely. It’ll be saltier and more tangy, but roasts up beautifully.

No oregano — what else?
Basil, thyme, or even parsley will do. Fresh or dried. This recipe doesn’t mind.

Can I skip the chillies?
Yep. It’s still great without them — or just use one for a hint of heat.

What other veg can I add?
Zucchini, aubergine, even chunks of fennel work. Go with what’s looking sad in your fridge.

Nutrition Facts (Per Serving)

• Calories: 598 kcal
• Fat: 21g
• Carbs: 78g
• Protein: 23g
• Sodium: 410mg
• Sugar: 11g