Savoury bake recipes Archives

Savoury bake

Baked tortilla cake

50 minutes

Baked pasta pockets with tomato, cream and sage

Serves 2

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 - 30 minutes

Ingredients

400 g can Italian tomatoes
2 T tomato paste
¼ cup cream
2 cloves garlic, crushed
a few sage leaves
sea salt and freshly ground black pepper
200 g ricotta cheese
Grana Padano grated
sautéed Tuscan kale or spinach leaves, for serving

Method

Preheat the oven to 190°C.
Cook the pasta according to packet instructions, then drain. Blend the tomatoes with the tomato paste, cream, garlic, sage (reserve a few leaves) and seasoning.
In an oiled baking dish, layer pasta pockets with roughly broken ricotta and the sauce, ending with a layer of sauce.
Tuck in the reserved sage leaves. Sprinkle generously with Parmesan and bake for 20 to 30 minutes, or until bubbling.
Serve with extra Parmesan for sprinkling, and sautéed Tuscan kale or spinach leaves on the side.
Cook’s tips: Substitute the pansotti with any type of filled pasta. Use goat’s-milk cheese instead of ricotta.
Per serving: 3198kJ, 41.6g protein, 39.5g fat, 55.4g carbs

Discover more savoury bake recipes here.

Fried feta salad

Air-fryer gochujang chicken thighs

Beef with oyster sauce

Baked garlic, leeks and bacon with creamy white beans

Spiced tortilla bake

Roast cauliflower cheese bake on macaroni

Baked caramelised onion and Parmesan omelette

Goat’s cheese and spinach bake

The classic potato bake

Smoked haddock and potato bake

The modern potato bake

Cheese-and-swiss chard pasta bake

Baked tortilla cake

Baked pasta with cauliflower, lentils and cheddar

Baked pasta pockets with tomato, cream and sage

Baked pasta pockets with tomato, cream and sage

Ingredients

Method