Ricotta pasta pots

Ricotta pasta pots

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About this recipe: A quick and easy adaptation of a non-vegetarian recipe. And its still flavoursome! If you can't get diced tinned tomatoes with garlic and onion - look for a chunky pasta sauce for a substitute OR add your own fresh onion & garlic.


Serves: 4 

  • 200 grams of pasta - macaroni or small spiral work best
  • 200 grams tinned tomatoes with garlic and onion
  • 400 grams ricotta cheese
  • 1/4 cup Parmesan cheese grated
  • 4 ramekin dishes

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

  1. Preheat oven to 180 degrees C. 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 (approx 1/3 of the depth of ramekin). Pat firmly down with a spoon. Add a layer of the tinned diced 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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