Ricotta Pasta Pots

    25 minutes

    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 and garlic.


    New South Wales, Australia
    3 people made this

    Serves: 4 

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

    Preparation: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 and 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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    Reviews in English (2)


     -  23 May 2011


    Quick and easy Yum I will be making this again and again  -  09 Apr 2014