About this recipe:A quick and easy adaptation of a non-vegetarian recipe. And it's still flavoursome! If you can't get chopped tinned tomatoes with garlic and onion - look for a chunky pasta sauce for a substitute OR add your own fresh onion & garlic.
200g of pasta - macaroni or small spiral work best
200g tinned tomatoes with garlic and onion
400g ricotta cheese
4 tbsp grated Parmesan cheese
4 ramekin dishes
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Method Prep:5min › Cook:20min › Ready in:25min
Preheat the oven to 180 C / Gas 4. Cook pasta according to packet instructions until al-dente then drain;
Combine the ricotta & Parmesan cheese with the pasta and mix.
Lightly grease the ramekins and make a bottom layer with the pasta mix (approx 1/3 of the depth of ramekin). Pat firmly down with a spoon. Add a layer of the tinned tomatoes to each ramekin. Make a final top layer of in each ramekin using the pasta mix patting gently down again. Place in oven for 10-15 minutes or until heated through.
Run a knife around the edges and turn upside down on a plate to serve.