Ricotta Baked Penne

Name: Ricotta Baked Penne with Pizza Tomatoes
Total time: 45 min
Yield: 2, 3 or 4 people
Ingredients: 250 Grams of Penne; 1 Pieces of Brown onion; 2 Pieces of Garlic cloves; 250 Grams of Cherry tomatoes; 30 Grams of Parmesan; 2 Tbsp of Olive oil; 1 Tsp of Salt; 50 Grams of Tomato paste; 5 Grams of Brown sugar; 1 Tsp of Black pepper; 400 Grams of Chopped tomatoes; 200 ML of Cooking cream; 0 Grams of Ricotta; 60 Grams of Grated mozzarella; 2 Grams of Dried oregano

with Pizza Tomatoes

Because a creamy tomato pasta bake is always a great idea.

Cals 949 · Prot 42 · Carbs 115 · Fat 36

Vegetarian

Chef's choice

Family Friendly

45 min

Because a creamy tomato pasta bake is always a great idea.

Cals 949 · Prot 42 · Carbs 115 · Fat 36

Vegetarian

Chef's choice

Family Friendly

Ingredients

Penne 10*11*

250 Grams

Brown onion

0.5 Pieces

Garlic cloves

2 Pieces

Cherry tomatoes

250 Grams

Parmesan 4*

30 Grams

Olive oil

2 Tbsp

Salt

1 Tsp

Tomato paste

50 Grams

Brown sugar

5 Grams

Black pepper

0.5 Tsp

Chopped tomatoes

400 Grams

Cooking cream 4*

200 ML

Ricotta 4*

0 Grams

Grated mozzarella 4*

60 Grams

Dried oregano

2 Grams

Allergens

*10 Wheat, *11 Gluten, *4 Milk

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)	3981 / 949
Fats (g)	36.2
of which saturated (g)	23.6
Carbohydrates (g)	115
of which sugars (g)	25.4
Fibers (g)	10
Proteins (g)	42.2
Salt (g)	1.5

*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

1 Boil pasta

Preheat the oven to 200°C/180°C fan. Bring a large pot of salted water to the boil. Once boiling, add the penne pasta and cook for 10 min or until 'al dente' (see pro tip). Drain.

2 Prep vegetables

Meanwhile, peel and finely chop the onion and garlic. Halve the cherry tomatoes. Grate the Parmesan.

3 Start tomato sauce

Heat a pan over a medium heat with a drizzle of oil. Once hot, add the onion and fry with a pinch of salt for 5 min until translucent. Add the garlic and fry for 2 min further. Add the tomato paste, sugar and black pepper and cook for 1 min further.

4 Finish tomato sauce

Add the chopped tomatoes and bring to a simmer. Cook for 5 min until sightly thickened. Add the measured cream and stir to combine.

5 Bake

Toss the drained pasta in the tomato sauce and transfer the lot to a baking dish. Dot with the ricotta. Sprinkle with the grated mozzarella and Parmesan. Arrange the cherry tomato halves on top and sprinkle with the dried oregano. Drizzle with olive oil. Bake for 15-20 min or until nicely browned on top.