A comforting baked pasta with roasted red peppers, cherry tomatoes and shallots blended into a vegetable-based sauce, finished with ricotta, Parmesan and fresh basil.
612 kcal
22 g
85 g
21 g
44% RI
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Place the red peppers, cherry tomatoes, shallots, garlic, olive oil, oregano, salt, pepper, ricotta, vegetable broth and spaghetti in an ovenproof dish, then bake until the vegetables are roasted and the pasta is tender.
Add the Parmesan and fresh basil, stir and serve.
33% RI
6% RI
30% RI
33% RI
26% RI
60% RI
43% RI
37% RI
35% RI
24% RI
23% RI
159% RI
0% RI
17% RI
43% RI
24% RI
13/13 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.
Quick pizza dough for 6 pizzas: a supple dough that’s fast to make with a short knead, then a rest to build strength. Ideal for baking right away or letting ferment a bit longer for more flavor. Serve topped (e.g., margherita).
