Oven-Baked Pesto Pasta

with Spinach, Tomatoes & Calabrian Ricotta

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.

Details

Nutrition per serving

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!