Spelt Spaghetti Vine Tomatoes Baked Ricotta Recipes

WHOLE BAKED RICOTTA WITH LENTILS & ROASTED CHERRY TOMATOES

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the shallots in a medium-sized roasting tin, drizzle over 2 tbsp olive oil and season. Roast for 15 mins until golden brown and beginning to soften. Meanwhile, to make a dressing, whisk the remaining olive oil with the lemon zest and juice, stir through half the herbs and season.
• Toss the lentils together with the shallots, spinach and 4 tbsp water. Put the ricotta in the centre of the roasting tin and lay the tomatoes around them. Drizzle the dressing over the lentils and shake the tin a little to combine everything. Drizzle a little olive oil over the ricotta and season everything well. Return to the oven for 30-35 mins or until the ricotta is firm and lightly golden.
• Serve the lentils in shallow bowls topped with spoonfuls of the creamy ricotta and sprinkled with the remaining herbs.

SPELT SPAGHETTI, VINE TOMATOES & BAKED RICOTTA

Steps:

• Preheat oven to 350°F. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chile and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Lay the cherry tomatoes in a 12-x 16-inch baking dish. Rub the flavored oil all over the ricotta and place in the center of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.
• Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the arugula, toss together well, then serve. My missus likes this with a little drizzle of balsamic too.