Sun-Dried Tomato Pesto Penne and Ricotta
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Sun-Dried Tomato Pesto Penne and Ricotta

Sun-Dried Tomato Pesto Penne and Ricotta

with Herb Garlic Bread and Balsamic-Roasted Tomatoes

This baked penne dish has layers of flavour and texture that make every bite exciting! Penne gets tossed with spinach in sun-dried tomato pesto and topped with Parmesan, balsamic-roasted tomatoes and dollops of herb ricotta. The drizzle of balsamic glaze over top adds a delicious sweetness to round out every forkful!

Ingredients: Penne pasta (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) (wheat) • Ciabatta roll (unbleached untreated enriched wheat flour flour (wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, sea salt, yeast, malted barley flour) (barley, wheat) • Yellow onion • Baby tomatoes • Ricotta cheese (pasteurized whey, pasteurized milk, citric acid, salt) (milk) • Tomato sauce (water, tomato paste, modified corn starch, soybean oil, phosphoric acid, xanthan gum, potassium sorbate, sodium benzoate) • Sundried tomato pesto (sundried tomato, water, soy oil, canola and extra virgin olive oil, tomatoes, garlic, parmesan cheese (milk, bacterial culture, salt, lipase, calcium chloride, microbial enzyme, powdered cellulose), basil leaves, salt, sugar, herbs, spices, vinegar, citric acid, xanthan gum, potassium sorbate) (milk) • Spinach • Balsamic glaze (sugars (sugar, glucose), balsamic vinegar (wine vinegar, grape must, sulphites), water, vinegar, xanthan gum, caramel, potassium sorbate, sulphites) (sulphites) • Parmesan cheese (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) (milk) • Thyme • Garlic.

Tags:
Veggie
Allergens:
Milk
Wheat
Sulphites
Barley

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time35 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

100 g

Ricotta Cheese

(Contains Milk)

170 g

Penne

(Contains Wheat)

4 tbsp

Tomato Sauce Base

(May contain Mustard, Milk, Tree nuts, Fish, Egg, Sesame, Crustaceans, Gluten, Sulphites, Soy, Wheat)

¼ cup

Sun-Dried Tomato Pesto

(Contains Milk May contain Tree nuts, Soy, Sulphites)

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

1 unit(s)

Garlic, cloves

1 unit(s)

Yellow Onion

2 tbsp

Balsamic Glaze

(Contains Sulphites May contain Milk, Mustard, Egg, Sesame, Wheat, Gluten, Crustaceans, Soy, Fish)

113 g

Baby Tomatoes

56 g

Baby Spinach

2 unit(s)

Ciabatta Roll

(Contains Wheat, Barley May contain Sesame, Soy, Walnuts, Oats, Rye, Triticale)

7 g

Thyme

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

½ tbsp

Oil*

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Nutrition Values

Calories1010 kcal
Fat38 g
Saturated Fat16 g
Carbohydrate136 g
Sugar18 g
Dietary Fiber10 g
Protein32 g
Cholesterol65 mg
Sodium1320 mg
Trans Fat1 g
Potassium1050 mg
Calcium400 mg
Iron9 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Parchment Paper
Baking Sheet
Colander
Large Pot
Measuring Spoons
Measuring Cups
Large Non-Stick Pan

Instructions

Cook penne and roast tomatoes
1
  • Add penne to the boiling water. Cook uncovered for 10-12 min, stirring occasionally, until tender. 
  • Reserve 1 cup (2 cups) pasta water, then drain and return penne to the same pot, off heat. 
  • Meanwhile, halve tomatoes.
  • To a parchment-lined baking sheet, add tomatoes. Drizzle with half the balsamic glaze. Season with salt and pepper, then toss to coat. 
  • Roast in the top of the oven for 8-10 min, until skins start to blister and tomatoes soften slightly. 
Make garlic butter and ricotta mixture
2
  • Meanwhile, strip 2 tsp (4 tsp) thyme leaves from stems, then finely chop.
  • Peel, then mince or grate garlic.
  • Stir together 2 tbsp (4 tbsp) softened butter, 1/4 tsp (1/2 tsp) thyme and 1/2 tsp garlic in a small bowl. (NOTE: Reference garlic guide.) Set aside.
  • Add ricotta and 1 tsp (2 tsp) thyme to another small bowl. Season with 1/8 tsp (1/4 tsp) salt and pepper, if you like, then stir to combine. Set aside.
Make pasta sauce
3
  • Heat a large non-stick pan over medium heat. 
  • While the pan heats, peel, then cut half the onion into 1/2-inch pieces (whole onion for 4 servings).
  • When hot, add 1/2 tbsp (1 tbsp) oil, then onions. Cook for 3-4 min, stirring occasionally, until onions soften.
  • Add remaining garlic and tomato sauce base. Cook for 1 min, stirring often, until fragrant and sauce thickens slightly.
  • Add penne and reserved pasta water. Increase heat to medium-high and bring to a simmer.
Finish penne
4
  • Once simmering, cook for 2-3 min, stirring occasionally, until sauce thickens slightly.
  • Add spinach and cook for 1-2 min, stirring occasionally, until spinach wilts.
  • Remove the pan from heat. Add tomato pesto and half the Parmesan. Season with salt and pepper, then stir to combine. 
  • Scatter balsamic-roasted tomatoes over penne. Sprinkle with remaining Parmesan.
  • Spoon small dollops of herb ricotta on top. Cover with a lid for 1 min, until ricotta is warmed through.
Make garlic bread
5
  • Meanwhile, halve ciabatta.
  • On an unlined baking sheet, arrange ciabatta cut-side up. 
  • Spread garlic-herb butter on ciabatta. Season with salt and pepper.
  • Toast in the top of the oven for 5-7 min, until lightly golden. (TIP: Keep an eye on ciabatta so they don't burn!)
Finish and serve
6
  • Divide penne between plates.
  • Drizzle remaining balsamic glaze over top.
  • Sprinkle with remaining thyme, if you like.
  • Diagonally halve garlic bread and serve alongside.
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