Cherry tomato pasta bake

Our cherry tomato pasta bake has a creamy ricotta layer which adds a touch of lusciousness to this otherwise super simple family favourite.

Cherry Tomato Pasta Bake fully grilled and ready to serve, in an over dish with a serving spoon at the side.
Pasta Bake

Cherry Tomato Pasta Bake

Serving Size:
1 hour


  • 3 tbsp olive oil
  • 4 garlic cloves, sliced
  • 800g cherry tomatoes
  • 350g Penne Rigate #20 (or similar)
  • 250g ricotta
  • 150ml cream
  • pinch of grated nutmeg
  • handful of basil, leaves picked and torn
  • 60g parmesan cheese


  1. Follow the instructions for cooking the pasta. Cook to just al dente (usually the lower end of the cooking scale on the packet). Then drain and set aside.
  2. Meantime, heat the olive oil in a large heavy-based frypan over medium heat and fry the garlic for 1 minute until sizzling but not coloured. Add the cherry tomatoes. Sprinkle with salt and pepper and cook for 20 mins, stirring occasionally.
  3. In a bowl combine the ricotta, cream, and nutmeg then season to taste with salt and pepper.
  4. Combine the cherry tomato sauce with the cooked pasta. Tip half the pasta mixture into the base of a medium ovenproof dish, then pour over half the ricotta mixture. Scoop the rest of the pasta mixture on top, then pour over the rest of the ricotta cream.
  5. Sprinkle with basil and grated parmesan.
  6. Heat an oven grill to high. Slide the dish under the grill. Keep an eye on it – you want it to bubble and turn golden (but not to burn!)
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