Baked Vegetarian Pasta

with Lemon and Basil Ricotta
Roast veggies, boil pasta, stir and bake!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
40 min
Baked Vegetarian Pasta with Lemon and Basil Ricotta
Roast veggies, boil pasta, stir and bake!
Cals NaN · Prot NaN · Carbs NaN · Fat NaN
Vegetarian
Family Friendly
Ingredients
Pasta
Fusilli pasta 10*
0 Grams

Allergens

*10 Wheat
Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal) /
Fats (g)
of which saturated (g)
Carbohydrates (g)
of which sugars (g)
Fibers (g)
Proteins (g)
Salt (g)
*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

Prep and roast

1 Prep and roast

Preheat the oven to 225°C. Peel and slice shallots. Peel and mince garlic. Peel carrots and cut to coins. Clean and slice mushrooms. Separate cauliflower to small florets. Cut tomatoes to chunks. In a bowl, coat all the veggies with olive oil, and pour on an oven tin lined with baking paper. Roast in 225°C oven for 25 minutes until nicely browned. Season with salt and pepper.
Boil pasta

2 Boil pasta

Bring a pot of lightly salted water to a boil, and add pasta. Boil for about 6–8 minutes, until "al dente". Drain.
Make cheese mixture

3 Make cheese mixture

Scoop ricotta to a bowl. Finely grate Parmesan, and add to the bowl. Wash the lemon carefully and finely grate the zest. Add 1 tsp grated lemon zest to the ricotta mixture. Add also 2 Tbsp lemon juice. Chop basil and mix in.
Combine and bake

4 Combine and bake

In a wide oven casserole, combine the roasted veggies and the cooked pasta. Mix half of the ricotta mixture into the pasta and spoon the rest of it on top. Continue baking in 225°C oven for about 10 minutes until nicely browned on top.
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