Tomato Ricotta Cheese Spaghetti

1. 1

   Preheat oven to 400.

2. 2

   Place tomatoes in a roasting pan. Dirzzle with 1 T olive oil, sprinkle with salt and pepper chopped garlic. Bake at 400 for 20 minutes -- mixing once in between. At this point the tomatoes have collapsed but there is alot of liquid. Raise the heat to broil and continue cooking for 5 - 8 minutes or until tomatoes are slightly charred and the liquid has evaporated, somewhat. Don't dry out the tomato mixture.

3. 3

   Cook pasta according to package directions. Drain in a colander reserving about 1/3 cup cooking liquid.

4. 4

   Return pasta to pan; stir in tomatoes, salt, basil, pepper and cheese. Toss well. Add reserved liquid if pasta dish is dry. Sprinkle with parmesan cheese.

5. 5

   Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.