Ricotta Pasta Bake with Spinach and Oven-Roasted Tomatoes
Recipe By:
  • 1 lb Campari Tomatoes
  • 2 tsp Thyme, fresh, divided
  • 3 Tbsp Olive Oil, divided
  • 1 lb Farfelle (bowtie) Pasta
  • 1½ c Ricotta cheese, fresh
  • 1 10oz bag Spinach, fresh
  • ½ C Yellow Onion, diced
  • 1 Tbsp Garlic, minced
  • ½ C + 2 Tbsp Parmesan Cheese, grated
  • ½ C + 2 Tbsp Gruyere Cheese, grated
  • Salt & Pepper, to taste
  1. Preheat the oven to 200ºF and line a baking sheet with parchment paper or foil.
  2. Halve each of the tomatoes and toss them in a bowl with 1 tsp of the fresh thyme and 1 Tbsp of olive oi. Add a liberal sprinkling of salt and pepper and make sure
  3. Spread the tomatoes on the baking sheet cut side down. Roast them for about 20 minutes - until the tomatoes have released their juices and turned a lovely dark red. At this point turn the oven temperature up to 350ºF.
  4. In the meantime, bring a pot of water to boil. While the water is heating, saute the onion and garlic in 1 tbsp of olive oil, along with a pinch of salt and pepper, until soft and fragrant.
  5. When it reaches a rolling boil, add 1 Tbsp of salt and stir in the pasta. (yes, Tbsp, not tsp of salt) Cook the pasta until it just barely hits al dente. You're going to cook it again, so we don't want it to get mushy....
  6. Remove the pasta from the water, retaining the water to blanche the spinach - just transfer the pasta to a bowl with a slotted spoon or strainer. Toss the pasta with the onion, garlic and olive oil to keep it from sticking together.
  7. Add the spinach to the hot water and let it cook for 30 sec to 1 minute - until the spinach just turns bright green and softens. Remove the spinach to a strainer, rinse in cold water to stop the cooking and then let it drain.
  8. When the spinach is cool enough, squeeze out residual water and then chop up or process the spinach.
  9. Stir the spinach, ½ C of Parmesan, ½ C Gruyere, 1 C Ricotta, remaining Thyne and the oven roasted tomatoes into the pasta, along with a liberal sprinkle of salt and pepper. Make sure to taste the pasta to see if any seasoning needs to be adjusted!
  10. Oil a baking dish and pour the pasta mixture into it. Dot the top with the remaining ricotta before sprinkling the pasta with the remaining parmesan and gruyere. Feel free to garnish with any thyme sprigs lying around...
  11. Cover the dish and cook at 350ºF for 40 minutes, removing the cover when there are 10 minutes left.
  12. When you remove the pasta from the oven the cheese should be melted and the ricotta just starting to brown on the top, with bright pops of color from the tomatoes. Dish up the delicious pasta and enjoy!
Recipe by Peaches Please at http://peachesplease.com/ricotta-pasta-bake-with-spinach-and-oven-roasted-tomatoes/