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Jamie Oliver says, "This is really easy to prepare, and roasting it in the oven intensifies the Mediterranean flavours for a rich and comforting sauce." See method
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Preheat the oven to gas 4, 180°C, fan 160°C. Deseed and finely slice the peppers and halve the tomatoes. Finely slice the onions and garlic, reserving a few slices of garlic. Pick the basil leaves and set aside, then finely chop the stalks. Put everything in a large, deep flameproof roasting tray with 1 tbsp olive oil and a pinch of salt and pepper. Give everything a good mix.
Make some space in the middle of the mixture, then drain the ricotta and place it in the tray. Scatter over the remaining garlic slices, drizzle with some oil and roast for 45 mins, or until the vegetables are soft.
Bring a large pan of salted water to the boil and cook the rigatoni according to pack instructions. Remove the ricotta to a plate, add a splash of vinegar to the peppers and mix well.
Place the tray on a medium heat. Drain the pasta, keeping a mugful of the starchy cooking water. Add the pasta and a splash of cooking water to the tray and toss everything together.
Grate over the cheese and tear in the basil leaves. Give everything one last stir, then spoon over the ricotta. Lovely with a green salad.
See more Pasta recipes.
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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