Name: Pasta al forno baked pasta with ricotta and spring vegetables
Yield: 4 servings
Ingredients: 400 g large, hollow pasta, such as lumaconi, conchiglioni or paccheri; 300 g courgettes or mix of artichokes, asparagus & spinach; 6 spring onions; 6 tbsp olive oil; 200 g peas, fresh or frozen; 300 g ricotta; 1 zest and juice from one lemon; a bunch of basil - leaves separated and chopped; 60 g parmesan, grated; 300 ml whole milk; 30 g butter, plus extra for greasing; 30 g flour; salt and black pepper

AuthorBen WatsonCategoryDinner, Lunch, Spring, Summer, Vegetable

Now to something altogether more comforting: a pasta al forno that leans into the season. This Kitchen in Rome-inspired recipe works with almost any primavera vegetable, alongside -or instead of the courgette. If using broad beans, make sure to double-pod them, as the skins can turn unpleasantly leathery. Spinach, artichokes and asparagus all work well. As with so many pasta dishes, the key is to keep some of the cooking water to loosen the béchamel. Stuffing pasta can be a long and messy business, so this takes a more straightforward, macaroni cheese–style approach, using Northern Pasta’s spelt radiatori to very good effect.

Yields4 Servings

400 g large, hollow pasta, such as lumaconi, conchiglioni or paccheri

300 g courgettes or mix of artichokes, asparagus & spinach

6 spring onions

6 tbsp olive oil

200 g peas, fresh or frozen

300 g ricotta

1 zest and juice from one lemon

a bunch of basil - leaves separated and chopped

60 g parmesan, grated

300 ml whole milk

30 g butter, plus extra for greasing

30 g flour

salt and black pepper

Bring a large pan of salted water to the boil and cook the pasta until exceptionally firm - very al dente - probably about 4 minutes less than the recommended cooking time, as it will continue to cook in the oven. Drain, reserving some of the pasta cooking water.

Using a peeler or mandoline, cut the courgette into strips and slice the onion. Gently fry the onion in olive oil with a pinch of salt until soft, then add the courgette and peas and cook until the courgette is floppy and the peas tender. If you’re using other vegetables, cut them into bite-sized pieces and cook them first until slightly al dente - again, they will continue cooking in the oven.

Stir together the ricotta, lemon zest and juice, 30g of Parmesan, chopped basil, a little salt and pepper, and 2–3 tablespoons of the pasta cooking water to form a loose, soft cream. Add some of the cooked vegetables. Spoon the ricotta cream into each shell or tube, then nestle them in a buttered baking dish, filling the gaps with the remaining vegetables.

Warm the milk in a small pan. In another pan, melt the butter, then add the flour and stir until you have a thick paste. Cook for 1 minute. Remove from the heat and gradually add the warm milk, whisking or stirring until fully incorporated. Return to a low heat and stir until the béchamel is the consistency of thick cream. Season.

Pour the béchamel over the pasta shells and into the gaps between the vegetables. Give the dish a gentle shake so the sauce sinks in, then sprinkle with the remaining Parmesan. Bake at 200°C/400°F/gas mark 6 on the top shelf of the oven until a light golden crust forms, about 15 minutes. Leave to rest for 10 minutes before serving.

Ingredients