Ricotta pasta pots

    25 min

    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.

    2 people made this

    Serves: 4 

    • 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

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. Preheat the oven to 180 C / Gas 4. Cook pasta according to packet instructions until al-dente then drain;
    2. Combine the ricotta & Parmesan cheese with the pasta and mix.
    3. 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.
    4. Run a knife around the edges and turn upside down on a plate to serve.

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    Reviews in English (2)


     -  23 May 2011  (Review from Allrecipes AU | NZ)


    Quick and easy Yum I will be making this again and again  -  09 Apr 2014  (Review from Allrecipes AU | NZ)