Creamy Roasted Tomato Farfalle
Creamy roasted tomato farfalle tossed with ricotta and cream cheese, sweet roasted cherry tomatoes, and fragrant garlic and herbs. Ready in just 30 minutes for an easy and satisfying pasta dinner.
Ingredients
- 10 oz farfalle “bow ties” (4-5 cups)
- 3 cups cherry tomatoes
- 1 cup diced red onions (1 medium sized onion)
- 1 cup ricotta cheese
- ¾ cup cream cheese (5 oz)
- 8 cloves garlic minced
- 1 tsp basil
- 1 tsp oregano
- 1 tsp salt
- ¼ tsp freshly cracked black pepper
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Fill a medium to large size pot halfway with water. Place over high heat. When the water comes to a boil, add in the pasta. Drain pasta when cooked al dente.
- Meanwhile add the remaining ingredients to a 9x12 pan.
- Bake in preheated oven for 10 minutes. Stir to combine and then bake a further 15 minutes.
- Remove from oven and stir in cooked pasta, bursting the tomatoes as you stir.
Nutrition
Calories: 562kcal | Carbohydrates: 67g | Protein: 21g | Fat: 24g | Saturated Fat: 14g | Cholesterol: 78mg | Sodium: 789mg | Potassium: 616mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1404IU | Vitamin C: 30mg | Calcium: 225mg | Iron: 2mg
Servings: 4 servings
Calories: 562kcal
