Fresh Tomato Basil And Ricotta Baked Orecchiette Recipes

BAKED RICOTTA & TOMATO ORECCHIETTE WITH BROCCOLI, FRESH OREGANO & CHILLI

Steps:

• Preheat the oven to 180ºC/350ºF/gas 4, and bring a medium pan of salted water to the boil over a high heat.
• Peel and finely slice the garlic and place in a small bowl. Pick in the oregano leaves, then add the chilli, a pinch of sea salt and black pepper and 2 tablespoons of oil. Mix together.
• Halve the lemon, and roughly chop the tomatoes. Transfer the lemon halves and tomatoes to a medium roasting tray, placing the ricotta in the centre.
• Spoon the chilli mixture over the ricotta and tomatoes, then roast for 30 minutes, or until the ricotta is golden.
• Add the pasta to the boiling water and cook for 10 to 12 minutes, or until al dente, which means that it should be soft enough to eat, but still have a bit of bite and firmness to it.
• Trim and chop the broccoli into small florets, then add to the pasta for the last 3 minutes.
• Scoop out a mug of cooking water, then drain the pasta and broccoli.
• When the time's up, remove the tray from the oven and, using tongs, carefully squeeze a little lemon juice into the tray, then set aside the lemon halves.
• Tip in the pasta and broccoli, finely grate in half the Italian hard cheese and mix everything together, breaking up the ricotta as you go, and adding a little pasta water to loosen, if needed. Season to taste, adding a bit more black pepper or lemon juice, if needed.
• Divide between your plates and finely grate over the remaining cheese.

FRESH TOMATO, BASIL AND RICOTTA BAKED ORECCHIETTE

Steps:

• Preheat the oven to 200°C
• Heat the olive oil in a large pot over a medium heat. Once hot, add the onion and chopped tomatoes, and stir for 5 minutes or until the onion begins to soften. Add the garlic and cook for a further 2 minutes
• Add the crushed tomatoes and balsamic, and then simmer for 5 - 10 minutes or until the sauce slightly thickens. Season with salt and pepper to taste
• Meanwhile, cook the orecchiette according to packet instructions and drain
• Add the pasta to the sauce and stir to coat the pasta evenly. Transfer the pasta into an ovenproof dish, and then add spoonfuls of ricotta into the mixture, along with the parmesan and basil. Gently stir the ingredients through the pasta
• Sprinkle the Perfect Bakes grated cheese over the pasta, and then transfer into the oven for 20 minutes or until the cheese is bubbling and golden

BAKED RICOTTA ORECCHIETTE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine cherry tomatoes, zucchini, bell pepper, onion, sun-dried tomatoes, oregano, and garlic in a large, 3-quart baking dish. Drizzle generously with 2 tablespoons olive oil and season with pepper flakes, sea salt, and black pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with remaining olive oil and give it a generous pinch more of pepper flakes, salt, and black pepper.
• Bake in the preheated oven for 40 minutes. Switch the oven to broil at 500 degrees F (260 degrees C) and continue to cook until desired blistering and browning occurs, 2 to 4 minutes more.
• Meanwhile, bring a large pot of lightly salted water to a boil. Cook orecchiette in the boiling water, stirring occasionally until tender yet firm to the bite, 10 to 12 minutes. Drain, reserving 1/2 cup pasta water.
• Remove the baked ricotta dish from the oven and place onto a wire cooling rack.
• Add thyme leaves, then stir the ricotta to break it up. Stir in fresh basil, parsley, and lemon juice. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired. Add the orecchiette and stir until everything is coated. Serve.

BEST OF THE BEST TOMATO, BASIL, AND FRESH RICOTTA SANDWICH WITH

Steps:

• For the tapenade, place the anchovies in a small bowl and cover with cold water. Let stand for 10 minutes to remove the salt. Drain.
• Using a small knife, lift the anchovy fillets from their bones.
• In a food processor, pulse the anchovy fillets with the remaining ingredients until coarsely chopped. Transfer to a small bowl and mix well. Serve at room temperature. Makes about 3/4 cup.
• To make each sandwich, spread 1 toasted bread slice with 2 Tablespoons of tampenade.
• Cover with a few overlapping tomato slices, drizzle with olive oil, then season with salt and pepper.
• Spread with 2 Tablespoons fresh ricotta, season again with salt and pepper, then top with 3 basil leaves.
• Top with another slice of toasted bread, then cut in half with a serrated knife.
• Variations: Make this into an open-faced sandwich and serve with a bouquet of dressed salad greens. Substitute Roquefort cheese for the ricotta and leave out the tapenade.