Baked Farfalle with Ricotta and Cherry Tomatoes

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Don’t you just love baked pasta dishes? Unattended cooking at it’s best! The moment you take your pan out of the oven and you see all that cheese bubbling away, it’s mouth watering just thinking about it. This version of baked pasta is really creamy and cheesy with a subtle aroma of basil. I used “Mitsides” farfalle pasta, which works great, as it doesn’t overcook in the oven and retains it’s al-dente texture. The cherry tomatoes work great with the ricotta and add moisture to the dish. You can serve it as a vegetarian main, or as part of a buffet lunch. Continue reading