Baked ricotta with broccoli

Ingredients for 2 servings:

• 1 garlic clove(s)
• 3 sprigs of oregano, fresh
• ½ tsp chili flakes
• salt and pepper
• 2 tbsp olive oil
• 1 lemon(s)
• 250 g cherry tomatoes, mixed
• 100 g ricotta
• 200 g pasta
• 150 g broccoli
• 15 g Parmesan

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

vegetarian

Preheat the oven to 180°C. Chop the garlic into small pieces or press it. Place it in a small bowl with the oregano, chili, a little salt and pepper, and the oil and mix the ingredients together. Halve the lemon and cut the tomatoes into a suitable size for the pasta. Place the lemon cut-side down in a baking dish with the tomatoes. Place the ricotta in the center of the dish. Pour the chili mixture over the ricotta. Place the baking dish in the oven and bake for 30 minutes. Cook the pasta as usual, adding the broccoli, cut into florets, for the last 4 minutes. When the time is up, drain the water and remove the baking dish from the oven. Squeeze the lemon halves over the tomatoes once more and set them aside. Finally, mix the contents of the baking dish with the pasta, broccoli, and Parmesan. If necessary, add some lemon juice, pepper or salt.