(Easy)Recipes of the Week

FRYPAN PASTA BAKE WITH SPINACH AND RICOTTA

0:20 PREP, 1:00 COOK,

4 SERVINGS, EASY

INGREDIENTS

● 16 (130g) Cucina Matese Conchiglioni (large pasta shells)

● 150g frozen chopped spinach portions, thawed

● 400g fresh ricotta

● 60g (3⁄4 cup) shredded parmesan or non-animal rennet cheese

● 1/4 tsp ground nutmeg

● 420g jar Saclà Whole Cherry Tomato Pasta Sauce with Basil

● 6 cherry tomatoes, halved

● 40g (1/4 cup) coarsely grated cheddar

● Small fresh basil leaves, to serve

METHOD

STEP 1

Cook the pasta shells in a large saucepan of salted boiling water for 10-12 minutes or until almost cooked through. Drain well.

STEP 2

Meanwhile, use your hands to squeeze the excess liquid from the spinach. Transfer to a large bowl. Add the ricotta, parmesan and nutmeg. Season. Mix until combined.

STEP 3

Place the pasta sauce and 60ml (1 ⁄4 cup) water in a 20cm (5 cup) ovenproof frying pan or ovenproof dish. Stir until combined.

STEP 4

Preheat oven to 180°C/160°C fan forced. Spoon heaped tablespoonfuls of the ricotta mixture into each cooked pasta shell. Arrange the stuffed shells in the pan or dish in 2 concentric circles over the sauce to create a flower pattern. Use 11 shells for the outer circle and 5 for the inner circle.

STEP 5

Place 1 cherry tomato half, cut-side up, in between each shell around the edge of the dish and the final tomato half, cut-side up, in the centre. Sprinkle with the cheddar. Place the pan or dish on a baking tray. Bake for 45 minutes or until golden. Scatter with basil to serve.

DORITOS-CRUMBED HALOUMI CHIPS

0:30 Prep, 0:15 Cook, Makes 28, Easy

METHOD

• Place the corn chips in a food processor and process until resembles fine crumbs. Transfer crumbs to a shallow dish. Place the flour in a shallow bowl and egg in another shallow bowl.

• Line a baking tray with baking paper. Cut the haloumi into 14 chips. Dip chips in flour and shake off excess. Dip in egg then in crumbs, pressing firmly to coat. Transfer to the prepared tray and place in the fridge for 15 minutes to chill.

• Meanwhile, to make the roasted capsicum dip, place the peppers and sour cream in a food processor and process until smooth. Season. Transfer to a small serving dish.

• Preheat oven to 180/160 fan forced. Bake haloumi chips for 12-15 minutes or until golden. Serve hot with the roasted capsicum dip.