Courgette & ricotta baked fusilli

Name: Courgette & ricotta baked fusilli
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 courgettes, coarsely grated; 300 g No.1 Fusilli Bucati; 165 g jar Belazu Truffle & Artichoke Pesto; 40 g Parmigiano Reggiano or pecorino, finely grated; 250 g tub Essential Italian ricotta; 400 g Mutti Polpa Finely Chopped Tomatoes; 2 sprig/s basil, leaves picked, to serve

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(3) Rate this recipe

2 of your 5 a day

Serves4
CourseMain meal
Prepare10 mins
Cook40 mins
Total time50 mins

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Ingredients

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

Method

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