Pasta al Forno with Ricotta and Homemade Tomato Sauce
Recipes
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.
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.
Ingredients:
750 g AmwayTM Italian Pasta – Fusilli
One white onion, finely chopped
One dried red chili, chopped
Two garlic cloves, finely chopped
Two cans of diced tomatoes (2 x 400 g)
A handful of fresh basil leaves, chopped
200 g ricotta
Several handfuls of shredded parmesan
100 g shredded mozzarella cheese
Extra Virgin Olive Oil AMWAYTM da Carapelli
Salt, Black pepper
Method:
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.
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.
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.
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.
Keep adding alternating layers until both run out. Sprinkle the shredded mozzarella on top.
Bake for 15 minutes or until the cheese on top is golden brown.
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