Oven-Baked Pesto Pasta
with Spinach, Tomatoes & Calabrian Ricotta
Details
Our Ready to Cook recipes are the latest addition to our Fast & Easy menu. Featuring pre-chopped ingredients and a recyclable baking tin, these recipes make prep and cleaning a breeze. Just assemble, bake, and enjoy! Here, ruffle-edged mafalda pasta, spinach, and tomatoes are mixed with our herbaceous basil pesto before being baked in the oven until tender. You'll top the bake with creamy ricotta cheese mixed with Calabrian chile paste for bright, contrasting heat.
Ingredients
12 oz
Mafalda Pasta
8 oz
Grape Tomatoes
6 oz
Baby Spinach
4 tbsp
Dried Currants
4 tbsp
Crème Fraîche
12 tbsp
Basil Pesto
1 cup
Part-Skim Ricotta Cheese
3 tsp
Calabrian Chile Paste
½ cup
Grated Parmesan Cheese
2 tbsp
Capers
2 oz
Sliced Roasted Red Peppers
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, pasta, pesto, tomatoes, capers, peppers, and currants. Stir to combine. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays
Tightly cover the trays with foil and bake 30 to 32 minutes, or until the pasta is tender. Remove from the oven; carefully remove the foil. Evenly divide the crème fraîche between the two trays; stir until combined.
step 3
Make the Calabrian ricotta & serve your dish
Meanwhile, in a bowl, combine the ricotta and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the baked trays topped with the Calabrian ricotta and parmesan. Enjoy!
Ingredients
12 oz
Mafalda Pasta
8 oz
Grape Tomatoes
6 oz
Baby Spinach
4 tbsp
Dried Currants
4 tbsp
Crème Fraîche
12 tbsp
Basil Pesto
1 cup
Part-Skim Ricotta Cheese
3 tsp
Calabrian Chile Paste
½ cup
Grated Parmesan Cheese
2 tbsp
Capers
2 oz
Sliced Roasted Red Peppers
2 each
Single-Use Aluminum Tray
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Prepare the ingredients & make the base
Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Between the two trays, evenly divide the spinach, pasta, pesto, tomatoes, capers, peppers, and currants. Stir to combine. Add 1/2 cup of water to each tray. Season with salt and pepper; stir to thoroughly combine.
step 2
Bake the trays
Tightly cover the trays with foil and bake 30 to 32 minutes, or until the pasta is tender. Remove from the oven; carefully remove the foil. Evenly divide the crème fraîche between the two trays; stir until combined.
step 3
Make the Calabrian ricotta & serve your dish
Meanwhile, in a bowl, combine the ricotta and as much of the chile paste as you'd like, depending on how spicy you'd like the dish to be; season with salt and pepper. Serve the baked trays topped with the Calabrian ricotta and parmesan. Enjoy!
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