Creamy Shells with Roasted Tomatoes and Ricotta
Danalaila
October 17, 2017
super easy
Ingredients
- 6 campari tomatoes I used 6 and cut them in quarters
- 3 tbsp extra virgin olive oil
- 1 teaspoon garlic powder
- 1 teaspoon dried Italian seasoing
- 1 box shell pasta I used Ancient Harvest -Gluten Free Organic Super Grain
- 1 cup low fat ricotta cheese
- 1/3 Parmesan cheese can add more if you like
- 1-2 tbsp flat leaf parsely chopped
- salt and pepper
- 2 tbsp toasted pine nuts
Servings:
Units:
Instructions
- Place the tomatoes in a baking dish with the olive oil, Italian seasoning, garlic powder, parsley and some salt and pepper and toss around to combine. Bake at 375 degrees for about 20-25 minutes.
- Meanwhile, boil the pasta to package instructions and set aside. At the same time, toast the pine nuts in a small sauté pan for a few minutes and set aside.
- Transfer the cooked shells to a large mixing bowl and add in the roasted tomatoes and pine nuts and toss around to combine. Then add in the ricotta cheese, parmesan cheese and some more salt and pepper to taste.
- Transfer to pasta to a serving bowl, serve immediately and enjoy ! :)
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