Courgette & ricotta baked fusilli
Waitrose and Partners

Courgette & ricotta baked fusilli

A grown-up take on the pasta bake, with truffle and artichoke flavours mingling with courgette, pasta and cheese. Replace the tomatoey top layer with torn mozzarella, if liked.

5 out of 5 stars(2) Rate this recipe
2 of your 5 a day
  • Serves4
  • CourseMain meal
  • Prepare10 mins
  • Cook40 mins
  • Total time50 mins

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  • 2 courgettes, coarsely grated
  • 300g No.1 Fusilli Bucati
  • 165g jar Belazu Truffle & Artichoke Pesto
  • 40g Parmigiano Reggiano or pecorino, finely grated
  • 250g tub Essential Italian ricotta
  • 400g Mutti Polpa Finely Chopped Tomatoes
  • 2 sprig/s basil, leaves picked, to serve


  1. Place the courgettes in a colander and sprinkle lightly with salt. Set aside. Meanwhile, preheat the oven to 190ºC, gas mark 5. Cook the pasta in a large pan of lightly salted boiling water for 9 minutes, then drain, reserving a mug of the cooking water. Return the pasta to the pan.

  2. Squeeze the courgettes to remove any excess moisture. Stir into the pasta with the pesto, ½ the grated cheese and about ⅔ of the ricotta. Add about 200ml reserved cooking water to make a creamy sauce for coating the pasta.

  3. Check the seasoning, then tip the pasta into a 2L ovenproof dish. Pour the tomatoes over the pasta, then dot the remaining ricotta on top. Season, then scatter over the remaining grated cheese.

  4. Bake for 25-30 minutes until bubbling, then scatter with the basil leaves before serving.


Typical values per serving when made using specific products in recipe


2,417kJ/ 577kcals



Saturated Fat












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Overall rating (5/5)

5 out of 5 stars2 ratings