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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a very easy, tasty recipe that can be prepared up to 1 day ahead and then baked before serving. Ingredients:
6 cups vegetable broth (substitute chicken broth or water if preferred) |
2 garlic cloves, minced |
225 g spaghettini |
4 green onions, thinly sliced |
1 1/2 cups diced tomatoes, drained |
1 teaspoon dried oregano |
1/2 teaspoon italian seasoning |
475 g ricotta cheese, drained |
2 cups cheddar cheese, grated |
Directions:
1. Bring the broth and garlic to a boil over high heat. If using water, add 1 teaspoon salt along with the garlic.
2. Add the pasta and boil, uncovered and stirring often, until al dente, about 9 minutes.
3. Preheat the oven to 375 degrees F.
4. Lightly grease a 10 pie plate or 8 square baking dish.
5. Toss the hot, drained pasta with the onions, tomatoes, seasonings and ricotta.
6. Spread in the baking dish.
7. Sprinkle with the cheddar.
8. Bake in the centre of the oven until golden, about 30 minutes. If preparing the day before, add an additional 10 minutes to the baking time.
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