6
6 cups vegetable or chicken bouillon, or water
2 garlic cloves, minced
1/2 450-g pkg spaghettini or spaghetti pasta
4 green onions
6 large plum tomatoes, or 1 1/2 cups canned diced tomatoes
1 tsp dried oregano leaves
1/2 tsp Italian seasoning
475-g container ricotta
2 cups grated old cheddar
Bring bouillon and garlic to a boil over high heat. (Cooking pasta in bouillon adds flavour.) If using water, stir in 1 teaspoon (5 mL) salt along with garlic. Add pasta and boil, uncovered and stirring often, until al dente, about 9 minutes.
Meanwhile, thinly slice onions. Seed and coarsely chop tomatoes. If baking right away, preheat oven to 375F (190C). Lightly butter a 10-inch (25-cm) pie plate or 8-inch (2-L) square baking dish. Toss hot drained pasta with onions, tomatoes, oregano, seasoning and ricotta. Spread in pie plate. Sprinkle with cheddar. Bake in centre of 375F (190C) oven until golden, about 30 minutes.
Calories 464, Protein 24.4g, Carbohydrates 37.1g, Fat 24.4g, Fibre 2.8g, Sodium 1040mg.
This creamy casserole can be made a day ahead for toting to the cottage.
Prepare completely but do not bake. Cover and refrigerate up to 1 day. Then bake, uncovered, in preheated 375F (190C) oven until cheese is golden, about 40 minutes.
Oval-shaped plum tomatoes, which are fleshier and more flavourful than regular slicing varieties, contain, like all tomatoes, vitamins C and A, potassium and fibre. Cooked and canned tomatoes are also one of the best sources of lycopene, a red pigment which is believed to have antioxidant properties.