Give your pasta a makeover with this scrumptious oven-baked balsamic tomato and three cheese recipe. Smooth ricotta, parmesan and fresh oregano give loads of flavour and leave you wanting a second bowl.
The ingredient of Roasted Tomato And Three Cheese Pasta
- 375g spaghetti
- 1 quantity oven roasted balsamic tomatoes see notes
- 1 red onion finely chopped
- 1 4 cup skinless hazelnuts finely chopped
- 2 tablespoons fresh oregano leaves
- 1 bunch fresh basil leaves picked
- 210g tub bocconcini cheese drained torn
- 1 2 x 250g tub smooth ricotta
- zest of 1 2 lemon
- 1 tablespoon extra virgin olive oil
- grated parmesan to serve
The Instruction of roasted tomato and three cheese pasta
- preheat oven to 220c 200c fan forced line a baking tray with baking paper
- cook pasta in a large saucepan of boiling salted water following packet directions until tender
- meanwhile place tomatoes on tray cut side up drizzle with the reserved balsamic mixture reserve garlic roast tomatoes for 10 minutes
- drain pasta reserving 1 2 cup cooking water squeeze garlic from skins and finely chop return pasta to pan over low heat add reserved cooking water onion hazelnuts reserved garlic oregano 1 2 the basil tomatoes and balsamic mixture season well with salt and pepper toss over heat for 5 minutes remove from heat
- add bocconcini to pasta toss to combine transfer pasta to a serving plate dollop with ricotta sprinkle with lemon zest and drizzle with oil serve topped with parmesan and remaining basil
Nutritions of Roasted Tomato And Three Cheese Pasta
calories: 720 107 caloriescalories: 30 7 grams fat
calories: 9 1 grams saturated fat
calories: 81 8 grams carbohydrates
calories: n a
calories: n a
calories: 25 3 grams protein
calories: 20 milligrams cholesterol
calories: 395 milligrams sodium
calories: https schema org
calories: nutritioninformation