I have to admit that being in Melbourne, and, living in the Western suburbs, I feel really spoilt for choice when it comes to produce. Not only am I close to the farms, I’m also close to the airport and, really, pretty close to town also. Why mention this, I’m sure you are asking?
Today’s meal, has a very special ingredient, which is sourced close to the airport. Down the “Italian” street of Assembly Drive, just five minutes from the airport you can source the freshest pasta, authentic Italian cakes and gorgeous, fresh ricotta in bulk!
Now most vegetarians definitely have a soft spot for ricotta and if you haven’t tried fresh ricotta, you really don’t know what you are missing! There’s soooo much you can do with it and you can even eat it on its own! This recipe took place, due to the fact we’d had our fair share of delicious Spinach Canneloni and wanted to do something a little different.
The ricotta is backed up with more protein of lentils and lots more cheese, using both Mozzarella and Parmesan to give it a nice crunchy top.
500 grams dried rigatoni
400 gram can of diced tomatoes
400 gram can of lentils
250 grams fresh ricotta
2 handfuls mozzarella, grated
2 handfuls parmesan, grated
2 handfuls rocket
2 tsp garlic mince
salt to taste
pepper to taste
Preheat oven to 180 degrees C or 360 F.
Boil the pasta and drain once cooked.
In the pot you used to cook the pasta, mix all the ingredients minus some mozzarella and parmesan cheese. Allow to warm through.
Pour the ingredients into a high casserole dish or tray.
Sprinkle the remaining cheese on top.
Cook for around 20-25 minutes or until crunchy on top. Serve hot!