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Pasta al Forno with Ricotta and Homemade Tomato Sauce


This dish is reminiscent of lasagna, a very typical Italian meal, and is easy to prepare. It keeps well in the fridge and makes for excellent leftovers.


  1. 750 g AmwayTM Italian Pasta – Fusilli

  2. One white onion, finely chopped

  3. One dried red chili, chopped

  4. Two garlic cloves, finely chopped

  5. Two cans of diced tomatoes (2 x 400 g)

  6. A handful of fresh basil leaves, chopped

  7. 200 g ricotta

  8. Several handfuls of shredded parmesan

  9. 100 g shredded mozzarella cheese

  10. Extra Virgin Olive Oil AMWAYTM da Carapelli

  11. Salt, Black pepper


  1. Preheat the oven to 200°C and set an iCook stock pot of salted water to boil. When the water is boiling, add the pasta and cook for 3 to 4 minutes less than the suggested cooking time.

  2. Drain and set aside. Meanwhile, add some olive oil to an iCook non-stick frying pan and cook the onion, garlic and chili over low to medium heat for 5 to 10 minutes or until the onion becomes soft.

  3. Add the tomatoes and let the sauce simmer for 5 to 10 minutes. Take the sauce off the heat and add the ricotta and parmesan. Season with salt and pepper.

  4. Coat a large rectangular casserole dish with olive oil. Add a layer of the sauce to the bottom of the pan and then add a layer of pasta.

  5. Keep adding alternating layers until both run out. Sprinkle the shredded mozzarella on top.

  6. Bake for 15 minutes or until the cheese on top is golden brown.

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