Pasta Bake with Ricotta


Pasta Bake with Ricotta

Ready in: 45 minutes
Yield: 4 servings

10.6 oz (300 g) pasta
1 tablespoon butter
1 egg
10.6 oz (300 g) ricotta cheese
1 pinch of ground nutmeg
1.8 oz (50 g) mozzarella cheese
1.8 oz (50 g) cheddar cheese
0.7 oz (20 g) pine nuts
salt
freshly ground pepper

1. Bring a large casserole of water to the boil. Add the pasta and one pinch of salt. Cook until just tender.(Depending on the type of macaroni, it will usually take 10-12 minutes.) Use a spoon to skim off any white foam that rises to the top while cooking the macaroni. Carefully drain the macaroni. Return the macaroni to the casserole and add the butter. Toss to blend evenly.

2. Preheat the oven to 370 °F (190 °C). Grate the mozzarella and emmental cheese. In a medium sized bowl, whisk the egg until foamy. Stir in the ricotta cheese, ground nutmeg and grated cheese. Season with salt and pepper.

3. Combine the ricotta mixture with the cooked macaroni. Transfer the macaroni onto a baking dish. Cover with baking foil. Bake in the oven until set, about 15 minutes.

4. Meanwhile, heat a small skillet over a medium heat. Add thepine nuts and cook until lightly browned and fragrant, about 2 minutes, while stirring occasionally. Sprinkle the pine nuts over the pasta. Drizzle over with olive oil to taste.

Per serving:

Energy: 565 kcal / 2365 kJ
Fat: 25,6 g
Carbohydrates: 59,5 g
of which sugars: 5,4 g
Protein: 23,1 g
Fibre: 2,5 g


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