Mediterranean Baked Ricotta and Tomato Conchiglie

Ingredients

• 1 pound conchiglie pasta
• 1 pound cherry tomatoes, halved
• 1 block ricotta cheese
• 1 cup extra virgin olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes
• 1 bunch fresh basil, chopped
• 1 cup grated Parmesan cheese
• to taste salt and pepper

1. 01
   Preheat your oven to 400°F (200°C).
2. 02
   In a large baking dish, place the block of ricotta cheese in the center. Arrange the halved cherry tomatoes around the cheese.
3. 03
   Drizzle the olive oil over the cheese and tomatoes. Sprinkle with minced garlic, dried oregano, red pepper flakes, salt, and pepper.
4. 04
   Bake in the preheated oven for 25-30 minutes, until the tomatoes are roasted and the cheese is soft and golden.
5. 05
   While the cheese and tomatoes bake, cook the conchiglie pasta according to package instructions. Drain and set aside.
6. 06
   Remove the baking dish from the oven. Use a spoon to mix the melted cheese and roasted tomatoes into a creamy sauce.
7. 07
   Add the cooked pasta to the baking dish and toss to combine with the sauce.
8. 08
   Sprinkle the grated Parmesan cheese and fresh chopped basil over the pasta. Gently toss to incorporate.
9. 09
   Serve hot, garnished with additional basil and a drizzle of olive oil if desired.