STREAMING NOW: Siba's Table
sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“something that looks yummy. Equipment: 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish. Variation: You could replace the agnolotti pasta with tortellini, ravioli or gnocchi.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 625 g fresh ricotta and spinach agnolotti pasta
  • 12 cup thickened cream
  • 1 cup coon shredded Italian cheese blend
  • 12 cup fresh white breadcrumbs
  • 2 tablespoons olive oil

Directions

  1. Preheat oven to 180°C Grease a 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender.
  2. Meanwhile, combine cream and 1/4 cup cheese in a small jug. Combine breadcrumbs, oil and remaining 3/4 cup cheese in a bowl.
  3. Drain pasta and return to saucepan. Add cream mixture and season with salt and pepper. Stir to combine. Spoon into prepared dish. Sprinkle with cheese mixture. Bake for 18 to 20 minutes or until cheese is golden and melted. Serve.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: