Veggie-Packed Tomato and Ricotta Penne Bake

How to make  Veggie-Packed Tomato and Ricotta Penne Bake

Prep Time:  10 minutes        |        Cook Time: 25  minutes        |        Serves: 4

Ingredients

• 250g Remano gluten free penne  
• 1 onion, diced
• 2 cups Market Fare frozen mixed vegetables  
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil
• 1 can (400g) Remano Organic Italian Diced Tomatoes  
• 2 tbsp Remano Organic Tomato Paste
• 250g Westacre Dairy smooth ricotta
• 1 cup Westacre Dairy tasty shredded cheese  
• 1 tsp Stonemill parsley flakes
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste

Method

1. Preheat oven to 180°C (fan-forced). Lightly grease a medium baking dish.
2. Cook the gluten-free spirals according to packet instructions, but reduce the cooking time by 1–2 minutes so they’re just al dente. Drain and set aside.  
3. Heat olive oil in a pan over medium heat. Add the onion and cook for 3 minutes until softened.
4. Add crushed garlic and mixed vegetables. Cook for 2 to 3 minutes.
5. Add diced tomatoes, tomato paste, parsley flakes, salt and pepper to taste. Simmer for 3 minutes.
6. Stir through the ricotta until fully mixed and creamy.
7. Add cooked pasta to the sauce mixture and stir to coat.
8. Transfer to the baking dish, sprinkle with tasty shredded cheese, and bake for 15–20 minutes or until golden on top.
9. Serve warm.

Tip

• Reserve a spoonful of ricotta to dollop on top before baking for extra creaminess.