Creamy Tomato Baked Radiatori with Ricotta
Rich, creamy tomato baked pasta made with Brami protein radiatori, caramelized tomato paste, homemade cashew cream, spinach, and dollops of seasoned ricotta, finished with golden, bubbly mozzarella.
Ingredients
Cashew Cream
- ½ cup cashews, unsalted, soaked and drained
- ½ cup water
Pasta & Tomato Sauce
- 12 oz Brami radiatori protein pasta
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 4 cloves garlic, minced
- 6 oz tomato paste
- ½ cup dry white wine
- 1 28 oz can crushed tomatoes
- 1 tsp dried oregano
- 2 cups fresh spinach
- Salt and black pepper, to taste
Ricotta Mixture
- 1 cup whole-milk ricotta cheese
- ¼ cup grated Parmesan cheese
- 1 clove garlic, minced
- ½ tsp salt
Topping
- 1½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
Instructions
- Soak the cashews in hot water for at least 60 minutes, then drain. Blend with ½ cup fresh water until completely smooth. Set aside.
- Preheat oven to 400°F. Lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Cook the Brami radiatori for 1–2 minutes less than the package instructions. Reserve ½ cup pasta water before draining.
- Heat olive oil and butter in a large skillet over medium heat. Add the diced onion and cook for 4–5 minutes, until softened. Add garlic and cook for another 30–60 seconds.
- Stir in the tomato paste and cook for 3–4 minutes, stirring frequently, until slightly darkened and fragrant.
- Pour in the white wine and simmer for 2 minutes. Add the crushed tomatoes and oregano. Simmer for 5–7 minutes.
- Stir the cashew cream and Parmesan into the tomato sauce. Add the spinach and cook until wilted. Season with salt and pepper. Add reserved pasta water as needed to loosen the sauce.
- In a small bowl, combine the ricotta, Parmesan, salt, and pepper. Stir gently with a spoon until combined.
- Toss the cooked radiatori with the creamy tomato sauce. Transfer half to the prepared baking dish. Add dollops of the seasoned ricotta, followed by the remaining pasta. Spoon the remaining ricotta over the top.
- Sprinkle the mozzarella and remaining Parmesan evenly over the pasta.
- Bake uncovered for 20–25 minutes, until the cheese is melted and the edges are bubbling. Broil for 1–2 minutes if desired for a golden topping.
Notes
Ricotta: Stir by hand rather than blending. This helps preserve the thick, creamy texture and prevents the mixture from becoming watery.
Pasta: Slightly undercook the radiatori before baking so it doesn't become too soft.
Cashew cream: Blend thoroughly for a silky sauce. Add a little pasta water if the finished sauce is too thick.
Storage: Refrigerate leftovers in an airtight container for up to 3–4 days.
Calories: 551kcal, Carbohydrates: 57g, Protein: 25g, Fat: 24g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 0.1g, Cholesterol: 55mg, Sodium: 790mg, Potassium: 673mg, Fiber: 4g, Sugar: 7g, Vitamin A: 1875IU, Vitamin C: 11mg, Calcium: 349mg, Iron: 3mg