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JAMIE’S BAKED RICOTTA & TOMATO

ORECCHIETTE WITH BROCCOLI,

FRESH OREGANO & CHILLI

Creamy ricotta, crunchy broccoli and pops of roasted tomatoes tossed through

orecchiette pasta – this is a true Mediterranean dish that you’ll absolutely love. As

well as being low in saturated fat compared to most other cheeses, ricotta is also high

in calcium, a nutrient that many of us don’t get enough of but is vital in keeping our

teeth and bones strong. Roasting it together with the tomatoes in a garlic, oregano

and chilli dressing will bring incredible flavour to the finished dish – I love it.

with

Cooking made easy by HelloFresh.co.uk

45 minutes

healthy

garlic

fresh oregano

dried chilli flakes

lemon

ripe mixed cherry tomatoes

ricotta cheese

dried orecchiette

broccoli

Italian hard cheese

•

Serves 2

1 clove of garlic

3 sprigs of fresh oregano

�½ teaspoon dried chilli flakes

1 lemon

250 g ripe mixed cherry tomatoes

ricotta cheese

•

100 ggqualityorecchiette

dried

•

200g broccoli

•

150 Italian hard cheese

•

15 g

HelloFresh are proud

to support the Jamie

Oliver Food Foundation,

registered UK charity

no 1094536

Good to have at home:

olive oil

Nutrition per serving:

CALORIES

612.2 kcal

FAT

23.4 g

SAT FAT

6.9 g

PROTEIN

23 g

CARBS

82.6 g

SUGAR

10.3 g

SALT

0.9 g

FIBRE

6.5 g

Allergens:

milk, wheat, gluten

1. Preheat the oven to 180ºC/350ºF/

gas 4, and bring a medium pan of

salted water to the boil over a high

heat.

2. Peel and finely slice the

garlic

and

place in a small bowl. Pick in the

oregano

leaves, then add the

chilli,

a pinch of

sea salt

and

black pepper

and 2 tablespoons of

oil.

Mix together.

3. Halve the

lemon,

and roughly chop

the

tomatoes.

Transfer the

lemon

halves and

tomatoes

to a medium

roasting tray, placing the

ricotta

in the

centre.

4. Spoon the

chilli

mixture over the

ricotta

and

tomatoes,

then roast for

30 minutes, or until the

ricotta

golden.

5. Add the

pasta

to the boiling water

and cook for 10 to 12 minutes, or until

al dente, which means that it should

be soft enough to eat, but still have a

bit of bite and firmness to it.

6. Trim and chop the

broccoli

into small

florets, then add to the

pasta

for the

last 3 minutes.

7. Scoop out a mug of cooking water,

then drain the

pasta

and

broccoli.

8. When the time’s up, remove the

tray from the oven and, using tongs,

carefully squeeze a little

lemon juice

Well done, enjoy and don’t forget to

snap it and share it!

#hellojamie

For more inspiration visit jamieoliver.com

& HelloFresh.co.uk

into the tray, then set aside the

lemon

halves.

9. Tip in the

pasta

and

broccoli,

finely

grate in half the

Italian hard cheese

and mix everything together, breaking

up the

ricotta

as you go, and adding

a little pasta water to loosen, if

needed. Season to taste, adding a bit

black pepper

lemon juice,

needed.

10. Divide between your plates and finely

grate over the remaining

cheese.

JamieO

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campi82

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