Baked pasta pockets with tomato & sage
| Recipe By: | Phillippa Cheifitz |
| Serves: | 2 |
| Cooking Time: | 20-30 minutes |
| Prep Time: | 15 minutes |
Ingredients
- 250 g butternut & sage pansotti
- 1 400g tin chopped Italian tomatoes
- 2 tbsp tomato paste
- 1/4 cup low- fat or soya cream
- 2 cloves garlic, crushed and roughly chopped
- a few sage leaves
- sea salt and freshly ground black pepper, to taste
- 2 x 200 g ricotta
- Parmesan, grated, for serving
- 100 g baby spinach
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Preheat the oven to 190°C.
- Cook the pasta according to packet instructions, then drain. Blend the tomatoes with the tomato paste, cream, garlic, sage (reserve a few leaves) and seasoning.
- In an oiled baking dish, layer pasta pockets with roughly broken ricotta and the sauce, ending with a layer of sauce.
- Tuck in the reserved sage leaves. Sprinkle generously with Parmesan and bake for 20 to 30 minutes, or until bubbling.
- Serve with extra Parmesan for sprinkling, and sautéed Tuscan kale or spinach leaves on the side.
Cook’s tips: Substitute the pansotti with any type of filled pasta. Use goat’s-milk cheese instead of ricotta.
Per serving: 3198kJ, 41.6g protein, 39.5g fat, 55.4g carbs
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