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Beetroot salad with hot cross bun croutons

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Mixed baby veg and tofu vermicelli

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Tenderstem Broccoli-and-ricotta pasta bake

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Tenderstem Broccoli-and-ricotta pasta bake

20 minutes

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Tenderstem Broccoli-and-ricotta pasta bake

By Hannah Lewry

Serves 6 to 8

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

4 garlic cloves, finely chopped
1 chilli, sliced
2 T olive oil
2 x 400 g can cherry tomatoes
200 g Tenderstem broccoli, blanched
1⁄2 lemon, juiced
3 T olive oil
3 T Parmesan, grated
250 g ricotta cheese
250 g conchiglie pasta, cooked al dente
100 g cherry tomatoes, for serving
30 g Tenderstem broccoli, blanched, for serving

Method

Preheat the oven to 200°C.

Soften 3 cloves finely chopped garlic and sliced chilli in olive oil.

Add the cans cherry tomatoes, season and simmer. Meanwhile, mix blanched Tenderstem broccoli with a clove garlic, the juice of the lemon, olive oil, grated Parmesan and seasoning.

Add ricotta to the broccoli mixture and toss with cooked conchiglie pasta. Pour half the tomato sauce into a baking dish, top with the pasta and the remaining sauce, cherry tomatoes and blanched Tenderstem broccoli.

Top generously with grated Parmesan or cheese of your choice and bake until golden. Serve warm

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