Recipe : Cherry Tomato and Ricotta Pasta Bake

2 tbs

1

4

1 tsp

2 x 400g cans

1 tbs

1 cup

1 cup

1 cup

300g

250g pkt

1/3 cup

1 cup

Olive oil

Brown onion, finely chopped

Garlic cloves, finely chopped

Dried oregano

Mutti cherry tomatoes

Tomato paste

Tomato passata

Vegetable stock

Water

Fresh ricotta

Frozen spinach, thawed

Panko breadcrumbs

Tasty cheese, grated

1. Place pasta, oil, onion, garlic, oregano, canned tomatoes, tomato paste, passata and stock in a large lasagne dish. Mix.
2. Pour water into one of the empty canned tomato tins and swirl to incorporate remainder of tomato juice which is in the can. Pour over the pasta mix and incorporate well.
3. Crumble fresh over top of pasta mix, sprinkle breadcrumbs and grated cheese on top.
4. Place in OMNIchef oven and select Multitech Pasta Bake. Cooking time 23 minutes.