Cherry Tomato and Ricotta Pasta Bake

Cherry Tomato and Ricotta Pasta Bake. It's a comforting, creamy dish that's easy to make and perfect for weeknight dinners.

Ingredients:
300g pasta (penne, rigatoni, or fusilli work well)
300g cherry tomatoes, halved
250g ricotta cheese
100g mozzarella, shredded
50g Parmesan cheese, grated
2 cloves garlic, minced
1 tbsp olive oil
1 tsp dried oregano
1/2 tsp red pepper flakes (optional)
Fresh basil leaves for garnish
Salt and pepper to taste
Instructions:
Preheat the oven to 190°C (375°F).

Cook the pasta: Bring a large pot of salted water to a boil. Add the pasta and cook until just al dente (about 1-2 minutes less than the package instructions). Drain and set aside.

Prepare the cherry tomatoes: In a large oven-safe skillet or baking dish, heat the olive oil over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Toss in the cherry tomatoes and cook for 3-4 minutes, until they start to soften. Season with salt, pepper, oregano, and red pepper flakes (if using).

Combine with pasta: Add the cooked pasta to the skillet with the tomatoes, and gently stir to combine.

Mix in the ricotta: Drop dollops of ricotta cheese evenly throughout the pasta and tomato mixture. Stir gently to distribute the ricotta without fully mixing it in.

Top with mozzarella and Parmesan: Sprinkle the shredded mozzarella and grated Parmesan evenly over the top of the pasta.

Bake: Transfer the skillet or dish to the preheated oven and bake for 20-25 minutes, until the cheese is melted and bubbly with golden spots on top.

Serve: Remove from the oven and let it sit for a few minutes. Garnish with fresh basil leaves before serving.