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Spaghetti with Cherry Tomatoes, Ricotta, Spinach and Pecorino

Try this Italian dish - Bill's way.

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Preheat the oven to 180ºC (350ºF/Gas 4).
Put the tomatoes, garlic, onion and oregano on a baking tray and drizzle with the oil.
Roast for 20–25 minutes or until wilted.
Cook the pasta in a large saucepan of boiling salted water until al dente.
Drain and toss with the tomato mixture, spinach and half the ricotta.
Divide among serving bowls and top with the remaining ricotta and some freshly ground pepper.
Serve with the grated pecorino.

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Cooking Time: 25M

Camila F Spada September 2011

I will try feta as you all are using instead of ricotta...lets see how is going to turn out!

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romina December 2010

As i am alergic to pepper, i use ginger instead and it is great! gives it sooo much flavor!!

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WITCHYPOO January 2010

Really nice I put the feta instead of the ricotta as well turned out wonderful

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TD6 March 2009

the ricotta sucked all the juices from the tomatoes and made the dish gluggy and dry. Next time I will omit the ricotta or only put it on top of the dish. Other wise it was lovely

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Juleso December 2008

This is one of my fave recipes - I have adapted it to have feta instead of ricotta, and I just use parmesan on top.

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