Pasta Ovendish with Ricotta and Leek: (serves 2-4)
- 250 gr ravioli (or another pasta kind)
- 250 gr sifted tomatoes
- 2 tomatoes
- 1 leek
- 1 spring oinion
- 1 clove of garlic
- 1 tsp basil
- a few tbsp ricotta cheese
- a handful grated cheese (optional) (we let some slices melt on top)
Pre heat the oven to 200 degrees. Cook the pasta. Cut leek, tomatoes, garlic and onion. Heat some oil in the pan and bake leek, onion and garlic shortly. After about 4 minutes add the tomatoes, canned tomatoes and basil. Add salt and pepper to taste if needed. Let it simmer for 5-10 minutes. Mix the pasta with the sauce and transfer to an ovendish. Top with ricotta and grated cheese.
Place the dish for about 10 minutes in the oven.