Baked pasta pockets with tomato, cream and sage

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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

Cooking Instructions

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.