- 4 red peppers whole
- 1 tbsp oil
- 250 g pasta
- Salt
- Black pepper
- 2 tbsp ricotta
- 4 tbsp cheddar cheese grated
- Fresh herbs basil and parsley will both work well, to serve
Rub the peppers with a little oil, and place them whole on a baking tray. Roast at 190°C (Gas Mark 5 / 375°F) for around 45 minutes, turning them over half way. They should be very soft and slightly charred.
Immediately transfer the peppers to a plate, and cover tightly with cling film (alternatively you could put the peppers in a tightly sealed food bag). Set aside for a few minutes.
Boil the pasta until al dente.
When the peppers have sat for 5 minutes or so, gently peel off the skin and remove the seeds. Place the flesh in a mini food processor, and blitz until smooth.
When the pasta is ready, drain it and add the roasted red pepper purée. Season to taste, and transfer to a baking dish (either two individual dishes, or one larger dish).
Add a few small dollops of ricotta to the top of each dish, and sprinkle over the grated cheddar. Bake at 190°C (Gas Mark 5 / 375°F) for around 30-40 minutes, until the cheese has melted and crisped up to your liking.
Serve topped with fresh herbs.
Nutritional information is approximate, and will depend on your exact ingredients. Please calculate your own nutritional values if you require accuracy for health reasons.