Baked Ricotta Pasta

Baked Ricotta Pasta

1 large tin diced tomatoes
1 diced onion
1 or 2 cloves of crushed garlic
salt, pepper to taste
basil, oregano
chilli
fine chopped mushrooms (optional)
olives (optional)
fine chopped spinach (optional)
capsicum (optional)
enough pasta to fill a large casserole dish (about 500grams)
1-2 teaspoons butter
200 grams of ricotta
1/2 cup of grated parmesan plus extra for serving

STEP 1.
Make basic tomato sauce.

1 tin diced tomatoes
1 diced onion
1 or 2 cloves of crushed garlic
salt, pepper to taste
basil, oregano
chilli
fine chopped mushrooms (optional)
olives (optional)
fine chopped spinach (optional)
capsicum (optional)

Sautee onions in a saucepan with a little olive oil.
While they are starting to brown toss in the rest of the ingredients and simmer it all together for about 15 minutes.

STEP 2
While the tomato sauce is simmering cook enough pasta to fill a casserole dish. Use large spirals, rigatoni, shells or the like. Leave the pasta just a couple of minutes from cooking because it will finish cooking in the oven.

STEP 3
Drain the pasta well and put it into a bowl or back into the saucepan.
Toss through half the tomato sauce and the butter.
Pour half the pasta into a greased oven proof dish.
Spoon over a little sauce.
Spoon over the ricotta then cover with a bit more sauce.
Sprinkle over half the parmesan.
Add the rest of the pasta.
Spoon over the remaining sauce.
Top with the rest of the parmesan and a few dots of butter.
Bake for 15-20 mins in moderate (180c) oven or until its a bit crusty on top.

Feeds 4-6 people.

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