Can of artichoke hearts, rinsed, drained & quartered
Can chopped tomatoes
2 teaspoons of butter
2 tbsp of wholemeal flour
1/2 cup of milk
250g of low fat ricotta
1 egg, lightly beaten
1 teaspoon of paprika
Cook pasta until just tender and drain well. Place onion, garlic, capsicum, tomato, succhini and eggplant on a large oven tray. Spray with cooking oil and sprinkle with cumin. Cook in a hot oven (200C) for about 30 minutes or until the veggies are lightly browned and tender. Remove garlic from vegetables and set aside.
Transfer roasted vegetables to a large bowl. Carefully squeeze garlice from the clove skins and add to the veggies, along with artichokes, chopped tomoatoes and pasta. Divide mixture among 6 individual overproof dishes.
To make the ricotta topping, melt butter, add flour and stir over heat. Gradually whisk in milk until well combined, then continue whisking over heat until the mixture boils and thickens. Remove from heat and stir in ricotta and egg. Spoon ricotta mixture over each dish of reasted vegetables and sprinkle over with paprika.
Place dishes onto an oven tray and cook uncovered at 200C for about 30 minutes or until tops are lightly browned.
Garnish with fresh herbs
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