Baked Ricotta Orechiette

Baked Ricotta Orechiette
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Prep Time: 15 Min
Cook Time: 40 Min

Yields: 4 + Servings

 

1. Begin heating a large pot of cold, salted water on medium high heat. Leave covered until ready to boil pasta.

 

1. In a large, 3 qt. baking dish, add the tomatoes, zucchini, bell pepper, onion, oregano, and garlic. Drizzle generously with EVOO and season with sea salt, pep flakes, and cracked pepper. Stir to coat everything. Make a well in the center of the dish and drop in the ricotta cheese. Drizzle the ricotta with EVOO and give it a generous pinch of salt, pepper, and pepper flakes. (The hotter the better).

 

1. Place into the oven to bake for 40 minutes. If desired. Switch the oven to BROIL 500 F until desired blistering and browning occurs.

 

1. With 10 minutes remaining in the ricotta, drop the Orechiette pasta into the boiling water and cook according to package directions. (Approx. 10 – 12 Min). Reserve ½ C of the pasta water. Strain noodles until needed.

 

1. To complete the dish, remove the baked ricotta from the oven and place on to a wire cooling rack. Strip the leaves off the thyme sprigs and remove the sprigs from the dish. Begin stirring the ricotta to break it up before stirring in the fresh basil, parsley, & the juice from the ½ lemon. Add the reserved pasta water to loosen things up if needed. Taste and adjust salt if desired.

 

1. Add the pasta and stir until everything is coated. Serve and garnish with fresh herbs and / or some freshly grated grana Padano cheese. ENJOY!

                Grocery List

• EVOO
• 375g Dry Orechiette Pasta
• 475g Container Full Fat Ricotta
• ½ Red Onion, chopped
• 3 cloves Garlic, crushed & chopped
• 1 Bell Pepper, chopped
• 1 C Zucchini, chopped
• 681g Medley Cherry Tomatoes
• 2 Tbsp. Sundried Tomatoes, chopped
• 4 sprigs Fresh Thyme
• 1 Tbsp. Fresh Oregano leaves
• 2 Tbsp. Fresh Parsley, chopped
• 2 Tbsp. Fresh Basil, chopped
• ½ Lemon
• Sea Salt & Cracked Pepper
• Red Pepper Flakes
• Grana Padano - Garnish