Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 6 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
6
- 1/4 cup basil, roughly chopped
- 1/2 cup cream
- 1/2 cup parmesan, grated
- 500grams low-fat ricotta
- 350grams gluten-free penne pasta
- 200grams solanato tomatoes, halved
- 1 1/2 cup mozzarella, grated
- 1 clove garlic, crushed
Nutrition per serving
2070kJ / 492Cal
2070 Kilojoules or 492 Calories
24% of daily energy intake*
Protein
22.2grams
Fat
23.2grams
Carbs
51.2grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Cook pasta following packet directions. Drain, reserving 1/3 cup of the cooking water. Meanwhile, preheat oven to 180°C. Grease an 8-cup capacity ovenproof dish.
Step 2 of 3
Process ricotta, 1 cup of the mozzarella, 1/3 cup of the parmesan and garlic in a food processor until well combined and almost smooth. Transfer to a large bowl. Stir in warm pasta, reserved liquid, basil and cream. Season and mix well. Add 3/4 of the tomato and mix to combine.
Step 3 of 3
Combine remaining mozzarella and parmesan and scatter over pasta. Finish with remaining tomato. Bake for 35-40 minutes or until golden and bubbling. Scatter pasta with small basil leaves and serve.
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