Pasta with ricotta and tomatoes
300 gr pasta
250 gr small tomatoes
2 cloves garlic
100 gr ricotta
5-6 luge pana (hopla)
5 tomatoes dried in oil
100 gr kackavall
salt and black pepper
1. Boil the pasta in salted water. After boiling, drain and rinse with cold water, drain well.
2. We take ricotta, garlic, pana, dried tomatoes, small tomatoes, combine chives with a bowl, now add salt and black pepper to taste.
3. In the pan that you will use first, coat it with butter on all sides, place the pasta on top of the ricotta and finally the kackavall with the chives.
Put it in the oven until the cheese melts. Serve with a green salad.
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Filed Under: Vegetarian Cooking, Pasta, Uncategorized