Ricotta Baked Penne

with Pizza Tomatoes
Because a creamy tomato pasta bake is always a great idea.
Cals 967 · Prot 41 · Carbs 123 · Fat 37
Vegetarian
Chef's choice
Family Friendly
45 min
Ricotta Baked Penne with Pizza Tomatoes
Because a creamy tomato pasta bake is always a great idea.
Cals 967 · Prot 41 · Carbs 123 · Fat 37
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) 4030 / 967
Fats (g) 36.6
of which saturated (g) 23.5
Carbohydrates (g) 123
of which sugars (g) 22.2
Fibers (g) 15
Proteins (g) 40.8
Salt (g) 2.1
*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

Boil pasta

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.
Prep vegetables

2 Prep vegetables

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

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.
Finish tomato sauce

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.
Bake

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.
Serve

6 Serve

Let the pasta bake rest for 3-5 min before serving.
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