This easy and delicious Whole Roasted Ricotta Pasta by Jamie Oliver is a creamy, comforting dish packed with vibrant roasted vegetables and topped with rich ricotta. Quick to prepare, it’s perfect for a weeknight meal and can be made with whatever veggies you have on hand for ultimate flexibility.
Ingredients Needed
- 1 bunch (30g / 1 oz) fresh oregano
- 3 cloves garlic
- Olive oil
- 1 tablespoon (15ml) red wine vinegar
- 400g (14 oz) mixed-colour cherry tomatoes
- 1 red pepper
- 1 yellow pepper
- 1 onion
- 2 fresh red chillies
- 1 tablespoon baby capers
- 250g (9 oz) ricotta cheese
- 450g (16 oz) rigatoni pasta
- 30g (1 oz) Parmesan cheese
How To Make Whole Roasted Ricotta Pasta
- Prepare the oven and oregano paste: Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound them into a paste in a pestle and mortar with a pinch of sea salt. Peel and bash the garlic, muddle in 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar, and season with black pepper.
- Prepare the vegetables for roasting: Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, and slice the chillies lengthways. Add everything to a large roasting tray, along with the capers.
- Roast the vegetables and ricotta: Pour most of the flavored oil over the vegetables and toss them together. Make a well in the center of the tray, place the ricotta in the well, and rub it with the remaining flavored oil. Add a splash of water to the tray. Roast for 50 minutes, or until the vegetables are soft and starting to caramelize.
- Cook the pasta: With 10 minutes to go, cook the rigatoni pasta in a pan of boiling salted water according to the package instructions. Drain, reserving a mug of pasta water, and steam dry the pasta.
- Finish the dish: Carefully lift the ricotta onto a board. Add the drained pasta and a little pasta water to the roasting tray and gently shake to loosen all the sticky bits. Toss everything together, then transfer to a serving dish. Break the ricotta over the top, sprinkle with remaining oregano leaves, and grate Parmesan cheese on top. Serve immediately and enjoy!
Recipe Tips
- Use ripe tomatoes: For the best flavor, make sure your cherry tomatoes are ripe and sweet. This will elevate the dish.
- Don’t overcook the ricotta: When roasting, be careful not to overcook the ricotta. It should be soft and creamy when broken over the pasta.
- Reserve pasta water: Always save a mug of pasta water before draining. It helps to loosen the sauce and gives the dish a silky texture.
- Customize with veggies: Feel free to add extra veggies like courgettes or aubergines to boost the dish with more flavor and nutrients.
- Roast until caramelized: Make sure the veggies are nicely caramelized before serving. This brings out their natural sweetness and adds depth to the dish.
How To Store And Reheat Leftovers?
- Refrigerate: Let any leftover Whole Roasted Ricotta Pasta cool to room temperature. Once cooled, transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Preheat your oven to 180°C/350°F. Place the pasta in an oven-safe dish, cover with foil, and heat for about 15-20 minutes until warmed through.
Nutrition Facts
Serving Size: 1 serving (1/6 of the recipe)
- Calories: 435
- Total Fat: 14.2g
- Saturated Fat: 5g
- Total Carbohydrate: 65g
- Dietary Fiber: 2.9g
- Sugars: 8.9g
- Protein: 15.9g
Try More Jamie Oliver Recipes:
- Jamie Oliver Baked Ricotta And Veg Pasta
- Jamie Oliver Seafood Pasta
- Jamie Oliver Rocket And Pistachio Pesto Pasta
- Jamie Oliver Spicy Tomato Pasta
Jamie Oliver Whole Roasted Ricotta Pasta
Description
This easy and delicious Whole Roasted Ricotta Pasta by Jamie Oliver is a creamy, comforting dish packed with vibrant roasted vegetables and topped with rich ricotta. Quick to prepare, it’s perfect for a weeknight meal and can be made with whatever veggies you have on hand for ultimate flexibility.
Ingredients
Instructions
- Prepare the oven and oregano paste: Preheat the oven to 180°C/350°F/gas 4. Pick most of the oregano leaves, then pound them into a paste in a pestle and mortar with a pinch of sea salt. Peel and bash the garlic, muddle in 3 tablespoons of olive oil and 1 tablespoon of red wine vinegar, and season with black pepper.
- Prepare the vegetables for roasting: Halve the cherry tomatoes, deseed and roughly chop the peppers, peel and roughly chop the onion, and slice the chillies lengthways. Add everything to a large roasting tray, along with the capers.
- Roast the vegetables and ricotta: Pour most of the flavored oil over the vegetables and toss them together. Make a well in the center of the tray, place the ricotta in the well, and rub it with the remaining flavored oil. Add a splash of water to the tray. Roast for 50 minutes, or until the vegetables are soft and starting to caramelize.
- Cook the pasta: With 10 minutes to go, cook the rigatoni pasta in a pan of boiling salted water according to the package instructions. Drain, reserving a mug of pasta water, and steam dry the pasta.
- Finish the dish: Carefully lift the ricotta onto a board. Add the drained pasta and a little pasta water to the roasting tray and gently shake to loosen all the sticky bits. Toss everything together, then transfer to a serving dish. Break the ricotta over the top, sprinkle with remaining oregano leaves, and grate Parmesan cheese on top. Serve immediately and enjoy!
Notes
- Use ripe tomatoes: For the best flavor, make sure your cherry tomatoes are ripe and sweet. This will elevate the dish.
- Don’t overcook the ricotta: When roasting, be careful not to overcook the ricotta. It should be soft and creamy when broken over the pasta.
- Reserve pasta water: Always save a mug of pasta water before draining. It helps to loosen the sauce and gives the dish a silky texture.
- Customize with veggies: Feel free to add extra veggies like courgettes or aubergines to boost the dish with more flavor and nutrients
- Roast until caramelized: Make sure the veggies are nicely caramelized before serving. This brings out their natural sweetness and adds depth to the dish.
Jamie Oliver Whole Roasted Ricotta Pasta