Tenderstem Broccoli-and-ricotta pasta bake

Tenderstem Broccoli-and-ricotta pasta bake

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  • 6 to 8
  • Easy
  • Health conscious Meat-free Pescatarian
  • 20 minutes
  • 20 minutes
  • Woolworths Villiera Sauvignon Blanc-Chenin Blanc 2016


  • 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
  • 250 g conchiglie pasta, cooked al dente
  • 100 g cherry tomatoes, for serving
  • 30 g Tenderstem broccoli, blanched, for serving

Cooking Instructions

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

Discover more savoury bake recipes here.

Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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