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Item price
63p each est.Price per unit
£3.00/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Place the courgettes in a colander and sprinkle lightly with salt. Set aside. Meanwhile, preheat the oven to 190ºC, gas mark 5. Cook the pasta in a large pan of lightly salted boiling water for 9 minutes, then drain, reserving a mug of the cooking water. Return the pasta to the pan.
Squeeze the courgettes to remove any excess moisture. Stir into the pasta with the pesto, ½ the grated cheese and about ⅔ of the ricotta. Add about 200ml reserved cooking water to make a creamy sauce for coating the pasta.
Check the seasoning, then tip the pasta into a 2L ovenproof dish. Pour the tomatoes over the pasta, then dot the remaining ricotta on top. Season, then scatter over the remaining grated cheese.
Bake for 25-30 minutes until bubbling, then scatter with the basil leaves before serving.
Typical values per serving when made using specific products in recipe
Energy | 2,417kJ/ 577kcals |
---|---|
Fat | 25g |
Saturated Fat | 9.2g |
Carbohydrates | 63g |
Sugars | 8g |
Fibre | 5.8g |
Protein | 23g |
Salt | 1.9g |
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63p each est.Price per unit
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32p/10g