The baked ricotta and cherry tomatoes light is my version of the baked feta and cherry tomatoes recipe that went viral all over the web.
I decided to try it using a cheese from our territory: ricotta.
A delicate, light, and fragrant version with oregano and basil perfect to bring to the table in a few minutes.
Even though ricotta is considered a low-fat cheese, it is still a source of fats, so oil should be added in moderation.
You can enjoy it as it is or use it to dress pasta: creamy, rustic, and tasty.
In either case, the result is guaranteed!
The pasta with baked ricotta and cherry tomatoes light is a single dish as it combines the characteristics that distinguish a balanced meal in one serving.
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 10 Minutes
- Portions: 2 People
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
- 6 oz fusilli
- cow ricotta (weight according to dietary plan)
- cherry tomatoes
- 1 pinch salt
- 1 pinch mixed peppercorns (with grinder)
- oregano (abundant)
- leaves basil
- 1 drizzle extra virgin olive oil (raw)
Suggested Tools
- Knife
- Cutting Board
- Baking Dish
Preparation
It is recommended to use 1-2 day old ricotta, less moist.
If possible, drain the ricotta in advance, it will hold its shape and texture better when cooking.
You can use light ricotta or lactose-free ricotta, as long as it is firm.
You can use it whole or partially depending on the servings.Carefully wash the tomatoes.
Score each berry leaving it whole.In a large baking dish, place the ricotta in the center and arrange the scored cherry tomatoes around it.
Season with salt, pepper, and abundant oregano.Preheat the oven.
Bake in a convection oven at 392°F for about 20 minutes until the ricotta is slightly colored and the cherry tomatoes soften releasing some juice.Add some basil and drizzle with extra virgin olive oil.
Your baked ricotta with cherry tomatoes light is ready.
You can enjoy it as it is or use it to dress pasta.
Choose a short pasta shape and cook slightly al dente.
Cook the pasta, rinse it under running water and drain.
In the meantime, crumble the ricotta along with the cherry tomatoes until you get a rustic cream.Pour the pasta into the baking dish with the dressing and mix well.
Plate.
Grind a little more pepper.Your pasta with baked ricotta and cherry tomatoes light is ready.
Enjoy your meal.
Storage, Tips and Variations
You can prepare single portions using molds.
The baked ricotta with cherry tomatoes can be stored in the refrigerator in an airtight container for a couple of days.
Briefly heat it in the oven before serving or using it to dress pasta.
For a Mediterranean and more flavorful variant, add anchovies, capers, and olives.
For a colorful variant, use mixed yellow and red cherry tomatoes.
For an extra touch, add grilled eggplant before serving.
FAQ (Questions and Answers)
Ricotta
According to Accu-Check Dietometer
average portion of 150 g of ricotta CHO 5.2 g;
– Kcal 219;
– proteins 10.5 g
– fats 13 g.Can I use light or lactose-free ricotta?
Yes, as long as it is firm.
The important thing is that it does not release too much water during cooking.What type of cherry tomatoes should I choose?
Both cherry and datterino tomatoes are good choices.
Can I use pre-cut cherry tomatoes?
Yes, but they will release more water.
If you just score them leaving them whole, they will retain more caramelization and texture.Can I prepare it in advance?
Yes, you can prepare the baking dish in advance and bake it when ready to serve.
