Baked Sun-Dried Tomato Pesto Penne and Ricotta
with Herb Garlic Bread and Balsamic Roasted Tomatoes
This baked penne dish has layers of flavour and texture that make every bite exciting! Penne gets tossed with spinach in sun-dried tomato pesto and topped with Parmesan, balsamic roasted tomatoes and dollops of herb ricotta. The drizzle of balsamic glaze over top adds a delicious sweetness to round out every forkful!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
100 g
Ricotta Cheese
(Contains Milk)
170 g
Penne
(Contains Wheat)
4 tbsp
Tomato Sauce Base
¼ cup
Sun-Dried Tomato Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
1 unit
Garlic, cloves
56 g
Yellow Onion
2 tbsp
Balsamic Glaze
(Contains Sulphites)
113 g
Baby Tomatoes
56 g
Baby Spinach
2 unit
Ciabatta Roll
(Contains Barley, Wheat)
7 g
Thyme
Not included in your delivery
¼ tsp
Salt*
¼ tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
½ tbsp
Oil*
Nutrition Values
Utensils
Instructions
Before starting, preheat the oven to 450˚F.Remove 2 tbsp butter (dbl for 4 ppl) from the fridge and set aside to come up to room temperature.Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.Wash and dry all produce.Garlic Guide for Step 2 (dbl for 4 ppl): 1/4 tsp mild, 1/2 tsp medium and 1 tsp extra! Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat. Meanwhile, halve tomatoes. Add tomatoes to a parchment-lined baking sheet. Drizzle with half the balsamic glaze. Season with salt and pepper, then toss to coat. Roast in the top of the oven until tomato skins start to blister and tomatoes soften slightly, 8-10 min.
Meanwhile, strip 2 tsp thyme leaves (dbl for 4 ppl) from stems, then finely chop.Peel, then mince or grate garlic. Stir together 2 tbsp softened butter, 1/4 tsp thyme (dbl both for 4 ppl) and 1/2 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Set aside.Add ricotta and 1 tsp thyme (dbl for 4 ppl) to another small bowl. Season with 1/8 tsp salt (dbl for 4 ppl) and pepper, to taste, then stir to combine. Set aside.
Heat a medium oven-proof pan (large for 4 ppl) over medium heat. (NOTE: If you don't have an oven-proof pan, use a medium non-stick pan [large pan for 4 ppl].) While the pan heats, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 ppl). When hot, add 1/2 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring occasionally, until onions soften, 3-4 min. Add remaining garlic and tomato sauce base. Cook, stirring often, until fragrant and sauce thickens slightly, 1 min. Add penne and reserved pasta water. Increase heat to medium-high and bring to a simmer.
Once simmering, cook, stirring occasionally, until sauce thickens slightly, 2-3 min.Add spinach and cook, stirring occasionally, until spinach wilts, 1-2 min.Remove the pan from heat. Add sun-dried tomato pesto and half the Parmesan. Season with salt and pepper, to taste, then stir to combine. (NOTE: If you don't have an oven-proof pan, transfer penne mixture to an 8x8-inch baking dish [9x13 for 4 ppl]). Scatter balsamic roasted tomatoes over penne. Sprinkle with remaining Parmesan. Spoon small dollops of herb ricotta on top. Bake in the middle of the oven until top is golden, 6-8 min.
Meanwhile, halve ciabatta. Arrange on an unlined baking sheet, cut-side up. Spread garlic-herb butter on ciabatta. Season with salt and pepper. Toast in the top of the oven until lightly-golden, 5-7 min. (TIP: Keep an eye on ciabatta so they don't burn!)
Divide penne between plates. Drizzle remaining balsamic glaze over top.Sprinkle with remaining thyme, if desired.Diagonally halve garlic bread and serve alongside.
