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  • Nicole Cook

Baked Tomato Primavera

Prep time: 10 minutes

Cook Time: 45 minutes

Serves: 5-6 people


2 tbsp butter

half red onion, diced

3 garlic cloves, minced

680 ml bottle passata

2 1/2 tbsp sugar

1 tsp dried oregano

1 tsp dried basil

salt and pepper to taste

1 large carrot, peeled, and cut into bite sized pieces

half broccoli, cut into bite sized pieces

1 yellow pepper, but into strips

1 1/2 cups string peas

450g Italpasta penne

400g ricotta cheese


  1. In a medium sized pot over medium low heat melt the butter. Add the onion and sauté until soft. Then add the garlic and continue sauté for another 30 seconds. Pour in the passata, and stir in the sugar, oregano, and basil. Bring to a simmer for 10 minutes, then season with salt and pepper to taste. Remove from heat and set aside.

  2. In a deep pan with a lid, add 1 cup water with the carrot and broccoli, cover and steam veggies on low heat until al dente, about 5 minutes. Add the pepper and peas, cover again and continue to steam 2 minutes more. Remove from heat and set aside.

  3. Meanwhile, cook your pasta according to package directions. Once cooked, drain and combine the pasta in the pan with the veggies along with the sauce.

  4. In a large baking dish add half of the pasta, then add half the ricotta cheese by scooping it with a spoon and randomly placing on top of pasta. Pour the other half of the pasta on top and finish by adding the remainder of the ricotta on top randomly.

  5. Bake at 400 degrees for 20 minutes. Enjoy!


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