Pasta Bake...Mmm...cheesy!

This pasta bake is tasty, easy and is cheap to make. My little Charlie girl likes it too... BONUS! Use fresh ricotta cheese. Stay away from the nasty bland ricotta you buy in the tub in the supermarket's refrigerated aisle. Once you try the fresh ricotta from the deli, there is no going back! Fresh ricotta from the deli will only last a 3-4 days after you buy it though. Just store it in an airtight container in the fridge. The crazy thing is... I find buying it from the deli is cheaper then buying the silly tubs. Go figure!

Basil is such a wonderful herb. It's aroma is divine. Try growing some in the garden. I had no trouble growing it, except it seems the bugs and snails love to eat basil too! It is best grown in hot, dry conditions but I live in Melbourne and my basil plants look happy enough, just bring it inside when it's frosty. There are a few different varieties of basil including Sweet Basil which is the most common and Thai basil which has small leaves, purple stems and a subtle licorice taste.

This recipe is from Super Food Ideas Magazine.

Tomato and Ricotta Tortellini Bake

Serves 6

• 250g fresh ricotta cheese
• 1 cup basil leaves
• 3x400g cans peeled Italian tomatoes
• 2 large garlic cloves, crushed
• 1 teaspoon white sugar
• 2x400g packets fresh tortellini pasta (I use cheese, but you can use beef or veal)
• 250g mozzarella cheese, thickly sliced

Preheat oven to 220oC. Lightly grease a 5cm-deep, 22cm x 30cm (base) baking dish. Beat ricotta with a wooden spoon until almost smooth.

Roughly chop three-quarters of the basil. Combine tomatoes, garlic, sugar and chopped basil in a saucepan over medium high heat. Cook, breaking up tomatoes with a wooden spoon, for 5 minutes or until sauce comes to the boil. Cook, stirring occasionally, for a further 10 minutes or until sauce thickens slightly. Season with salt and pepper.

Meanwhile, cook pasta in a large saucepan of boiling salted water for 3 minutes or until partially cooked. Drain pasta and spoon into prepared dish. Add tomato sauce and stir to coat.

Dollop ricotta over pasta. Top with mozzarella. Bake, uncovered, for 15 to 20 minutes or until bubbling around the edges. Top with remaining basil. Serve.