Roasted Tomato & Ricotta Spaghetti

What a great way to hide some veggies in a simple spaghetti meal.

Prep Time: 15 minutes

Cook Time: 60-75 minutes

Serving Size: 4-5 Bowls

Ingredients

  • 2-3 Cups Cherry Tomatoes

  • 1/3 White Onion

  • 3-4 Cloves of Garlic

  • 1 Handful of Spaghetti Noodles, cooked per packaging.

  • 2-3 Tsp. Evoolution Garlic Infused Oil

  • 2-3 Tsp. Evoolution Oregano Infused Oil

  • 3/4 Cup Ricotta Cheese

  • Salt & Pepper to taste

  • Fresh Basil for garnish

Directions

  • Pre-heat the oven to 350F.

  • Toss the cherry tomatoes, onion pieces and garlic cloves on a baking sheet with the oil and desired amounts of salt and pepper.

  • Roast until onions are soft, garlic is fragrant and cherry tomatoes are squish-able, approx 40-60 minutes. Remove from the oven and allow to cool slightly.

  • Dump the contents from the tray into a small pot (I always leave a couple tomatoes out for plating) and combine until smooth using an immersion blender. Add additional seasoning as desired and allow to simmer on low.

  • Cook the spaghetti noodles were the packaging, drain and toss desired sauce and noodles together in a dish before serving.

  • Top with the cherry tomatoes you set aside, fresh chopped basil and additional S&P.

Bowls, Vegetarian DishesJessica DeRaafvegetarian, spaghetti, roasted tomato