Big Batch Ricotta Pasta Bake Recipe

Cheesy Oven Pasta Dish with Vegetables and a Breadcrumb Topping

© Jill Harris

Oct 29, 2009

This big batch meal serves 8, and is a perfect cozy cold-weather meal. Cook it for a small crowd or freeze half for a second dinner on a night when time is short.

Choose In-Season Veggies

Bake this pasta with ricotta and parmesan cheese and whatever cold-weather veggies are on hand. Try zucchini, yellow squash, broccoli, multi-colored bell peppers, cauliflower, carrots or peas.

Add Optional Tofu

Add firm diced tofu to this recipe for a bit of extra protein. It doesn`t stand out but adds a chewy, meaty texture to this vegetarian dish.

Big Batch Ricotta Pasta Bake Recipe

Serves 8.

Ingredients:

Baked Pasta

• 1-2 tbsp. olive oil
• ¾ box (300 grams; about 10 ounces) rotini or other short, whole wheat pasta shapes
• ½ red bell pepper, diced
• 2 medium cooking onions, diced
• 4 cloves garlic, minced or pressed
• 2 zucchini, diced
• 1 head broccoli (2 stalks), chopped
• ½ tsp. dried oregano
• ½ tsp. dried basil
• Generous amount of fresh cracked black pepper, to taste
• Salt, to taste
• ½ package ricotta cheese
• 1 cup dry white wine
• ¼ cup wine vinegar
• ½ (350 gram) brick (175 grams, about 6 ounces) firm tofu, pressed and drained (optional)

Breadcrumb Topping

• 1 cup shredded parmesan cheese*
• 1 cup dry breadcrumbs
• 1 Tbsp. (splash) of olive oil

Note: Vegetarian parmesan cheese is available. Check for a brand that doesn`t list rennet in its ingredients.

Directions:

Baked Pasta

1. Bring a large pot of salted water to boil on the stove. When it comes to a boil, add the pasta.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Add the onions.
4. Cook and stir until soft and translucent.
5. Reduce heat to medium.
6. Add the bell pepper and garlic.
7. Stir and cook down the peppers and garlic, being careful that garlic doesn’t stick.
8. Add the broccoli.
9. Cook for 5 minutes, until broccoli is soft. Add the tofu, is using.
10. Add the zucchini, stirring gently.
11. Add the white wine.
12. Cook several minutes until alcohol evaporates.
13. Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
14. When the pasta is al dente, drain it but do not rinse it.
15. Transfer the pasta into a large mixing bowl.
16. Add the ricotta cheese and stir, using a large wooden spoon or your hands to mix the cheese with the pasta.
17. Add the vegetables and the vinegar to the pasta mixture and mix gently.
18. Transfer the mixture into a 9x13 ceramic baking dish, or two smaller dishes.
19. Bake, covered, for 30 minutes.

Breadcrumb Topping

While the pasta is baking, make the breadcrumb mixture:

1. In a small bowl, mix the parmesan cheese with the oil and breadcrumbs.
2. Stir very well.
3. Add black pepper to taste.
4. Carefully remove the dish(es) from the oven.
5. Spread the crumb mixture evenly over the top. Bake an additional 20 minutes, uncovered.
6. Let stand 5-10 minutes before serving.

Print Article

View All Articles

How to subscribe to feeds