Roasted Tomato Spaghetti with Ricotta

Estee Kafra Estee Kafra
Leave a review
50m 4
Easy Vegetarian Pescatarian Dairy

Contains: Gluten, Wheat, Dairy

Directions

  1. Preheat oven to 400 degrees Fahrenheit.

  2. If tomatoes are large, cut them in halves or quarters. Mix tomatoes and shallots with two tablespoons olive oil and spread out on a large baking sheet. Sprinkle with salt and pepper. Roast uncovered for 15 minutes, until tender.

  3. Meanwhile, heat 1/4 cup olive oil in a pan. Remove from heat and add minced garlic and basil. Let cool.

  4. Remove tomatoes and shallots from oven and place in a large mixing bowl. Pour olive oil mixture over and mix gently to coat.

  5. While tomatoes are roasting, cook pasta according to package directions. Drain well. Let cool until lukewarm.

  6. Mix pasta with ricotta cheese. Add roasted tomato mixture and mix.

Notes:
For a low-fat version, try using 1% cottage cheese in place of ricotta. You can also keep this dish parve by omitting the ricotta cheese.

The tomato mixture can be made up to two days in advance.

Browse our collection of kosher pasta recipes.

This recipe image was generated using AI.

Suggested Recipes

Explore

cheesy Estee Kafra milchige roasted tomatoes sophisticated spaghetti
Did you make this recipe yet?

Photos from Our Community

See how these recipes turned out in real kitchens. Photos from home cooks will appear here as they're shared.

Tell Us How It Went: Share Your Experience

0 Comments