Rosy Baked Ricotta Primavera
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Rosy Baked Ricotta Primavera

Rosy Baked Ricotta Primavera

with Veggies and Herby Garlic Bread

Here's a recipe that will add a little spring to your step! Sweet roasted red peppers, broccoli and penne pasta are tossed in a savoury sauce before being topped with plumes of garlic ricotta and baked until just crisp enough. Served with a herb and garlic bread, its a match made in heaven!

Tags:
Veggie
Allergens:
Milk
Barley
Wheat
Soy
Sulphites

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains Milk)

2 unit(s)

Ciabatta Roll

(Contains Barley, Wheat May contain Soy, Walnuts, Sesame)

170 g

Penne

(Contains Wheat)

56 g

Baby Spinach

¼ cup

Roasted Pepper Pesto

(Contains Milk May contain Soy, Sulphites)

1 tbsp

Cream Sauce Spice Blend

(Contains Wheat May contain Tree nuts, Milk, Mustard, Peanuts, Sesame, Soy, Sulphites)

56 mL

Cream

(Contains Milk)

1 tbsp

Vegetable Stock Powder

(Contains Soy, Sulphites May contain Fish, Milk, Mustard, Sesame, Wheat, Egg)

2 tbsp

Garlic Spread

(Contains Soy May contain Sulphites, Milk)

1 unit(s)

Sweet Bell Pepper

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Nutrition Values

Calories940 kcal
Fat37 g
Saturated Fat15 g
Carbohydrate122 g
Sugar9 g
Dietary Fiber9 g
Protein28 g
Cholesterol65 mg
Sodium1840 mg
Trans Fat0.5 g
Potassium750 mg
Calcium600 mg
Iron7 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Measuring Spoons
Measuring Cups
Strainer
Medium Bowl
Baking Sheet
Large Non-Stick Pan

Instructions

1
  • Add 10 cups hot water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat.
  • Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min.
  • Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return ____ to the same pot, off heat.
2
  • Cut any large broccoli into bite sized pieces.
  • Drain roasted red peppers and cut into 1/4 inch thick slices.
  • Finely chop parsley.
  • Add ricotta, half the garlic puree and half the parsley and 1/4 tsp salt (dbl for 4 ppl) to a medium bowl. Season pepper, then stir to combine.
3
  • Heat 1 tbsp butter (dbl for 4 ppl) in the microwave until melted, 30 sec.
  • Add remaining parsley, and remaining garlic puree to the butter. Season with salt and pepper. Stir to combine.
  • Halve ciabiatta.
  • Arrange ciabatta on an unlined baking sheet, cut-side up.
  • Spread garlic butter on ciabatta and set aside.
4
  • Heat a large non-stick pan over medium-high heat.
  • When hot, add 1/2 tbsp oil (dbl for 4 ppl), then broccoli and 2 tbsp water (dbl for 4 ppl). Season with salt and pepper. Cook, stirring occasionally, until broccoli is tender-crisp, 4-5 min.
  • Add 1 tbsp butter (dbl for 4 ppl) and swirl pan until melted.
  • Add roasted red peppers. Cook, stirring occasionally until fragrant, 1 min.
5
  • Sprinkle cream sauce spice blend over veggies. Stir to coat.
  • Gradually add in 1 cup water (dbl for 4 ppl). Cook, stirring often until sauce is slightly thickened and warmed through, 1-2 minutes.
  • Add cooked pasta to pan with sauce and veggies. Stir to coat. (NOTE: If you don't have an oven-proof pan, transfer the mixture to a 8x8-inch baking dish before assembling and broiling. Use a 9x13-inch baking dish for 4 ppl.)
  • Dollop ricotta over pasta.
  • Broil, in the middle of the oven, until top is golden-brown, 3-4 min. Allow to rest for 3-4 minutes before serving.
6
  • While pasta is resting, toast garlic bread in the middle of the oven until golden-brown, 2-3min. (TIP: Keep an eye on buns so they don't burn!)
  • Divide pasta and garlic bread between plates.