This pasta traybake is really fantastic. I know that the cooking time doesn't really make it a quick dish but the preparations is easy and quick and when the oven is on ther is no need to check or to attend to anything.
Preparations time: 20 minutes
Cooking time: 35 (roasting) + 15 (pasta cooking) minutes
Rigatoni or penne pasta (80/100 gr per person). You can always swithc for brown or gluten free pasta.
4 mixed colour peppers
A handful of cherry tomatoes
2 red onions
2/3 cloves of garlic
A bunch of fresh basil - dry organic origan, rosemary, sage
250 gr ricotta cheese
A splash of balsamic vinegar
olive oil, salt, pepper, smoked paprika
Preheat the oven 180 degrees, fan 160 C.
Wash, deseed and cut the peppers into thin slices and halve the tomatoes.
Finely slice the onions, and the garlic.
Put everything in a large roasting tray with one tbsp of olive oil a pinch of salt and pepper, some rosemary and sage leaves and mix well.
Make space in the middle of the mixture, drain the ricotta and place it in the tray.
Drizzle with some olive oil and roast for 35 minutes until the vegetables are soft.
Boil some salted water and cook the pasta. Flake the ricotta, splash the vegetables with the vinegar and mix well.
Put the veggies and the ricotta in a big pan on a medium heat, drain the pasta and add it to the tray together with a mugful of the pasta cooking water, add some origano and some smoked paprika, if you like it. Toss everything.
Grate the Parmesan cheese and tear in the basil leaves. Stir everything one last time then serve warm.