Posted in Recipes

Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables

A divine & tasty vegetarian pasta dinner! 🙂
A tasty & well-flavoured dinner! 🙂

Yesterday, my husband made this stunning & tasty pasta dinner. It was a vegetarian meal but a really excellent one! I gave this dinner 10/10! Ooh yes!

Recipe: For  4 persons, each one 1 big pasta bowl


900 gr of young courgettes ( zucchini ), top & end cut off, cut into equal sized smaller chunks, each about 2 cm x 2 / I know this is a lot, but you do need this much! 🙂

2 long thick red-hot chili peppers, left whole

200 gr of a good quality fresh sheep’s ricotta

dried rigatoni pasta, about 400 gr

4 or 6 garlic cloves, with skin on

2 tablespoons of a good sherry vinegar

fresh basil leaves, torn: about 10 big leaves

To serve: 5 fresh basil leaves, torn


1. Preheat your oven to 200° C ( 400 F ) for about 10 minutes. I always use a fan oven. Adjust your oven to the right temperature.

2. Prepare your vegetables that will go in the oven to roast. Take a large non-stick oven dish & place all of your cut up courgettes in 1 layer in it. Tuck the garlic pieces near the courgettes. On top of that place the 2 big & large red-hot chili peppers. Drizzle with a few tablespoons of a fruity evoo all over it & add cracks of black pepper & sea salt flakes. With clean hands, mingle everything together. Drizzle that oil & scatter some pepper & sea salt flakes also over the chili peppers. Place in the center of the heated oven & roast for about 20 to 35 minutes.

3. In the meantime, cook your rigatoni according to your packet instructions. Drain your pasta & keep warm.

4. After roasting, take out of the oven & take the garlic out of their skins, mash it. Add this & the courgettes pieces to the hot pasta. Add the fresh sheep’s ricotta & mix well. Now, with a knife, slice the bursted chili peppers open & discard the pits. Slice into smaller pieces. Mix this through the hot pasta mix. Add the sherry vinegar too. Mix well. Taste! It has to taste fab. Adjust the seasoning if you need to. Just before serving, place the pasta & ricotta mix on your pasta plate & serve with some scattered basil on top. The basil enhances the flavour of the roasted courgettes a lot! 🙂

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4. Wholemeal spelt chocolate ricotta muffins with dark chocolate chips

I want to wish my friends, fellow bloggers & all of their family members a happy easter with lots of joy, happiness & of course, good food! 🙂 Happy Eating! 🙂

Now, I want to give you a few ideas & recipes from my blog to celebrate an alternative Easter with your family. Just click onto the links & not the pictures!

A few tasty appetizers:

1. Scottish Oak Smoked  salmon, wasabi & fresh dill appetizers ( filed under Christmas menu)

Tasty smoked salmon & dill appetizers, excellent with a good glass of Champagne brut!

2. Beetroot appetizers on a bed of witlof ( filed under Christmas menu )

Divine & healthy too! 🙂

3. Tasty smoked trout, avocado & cucumber appetizers

Divine finger food! 🙂

A few main fish dishes:

1. Sophie’s smoked salmon & potato salad with a honey & mustard dressing

A lovely & well-flavoured salad!

2. Ginger, honey & lemon marinated salmon on a bed of lemon leeks served with a new potato & chives mash

A divine & tasty dinner!

A vegan main dish:

1. Vegan fennel & saffron tartlets served with a warm mushrooms, chickpeas & spinach salad

A divine vegan dinner!

Two vegetarian main dishes:

1. A herby chickpeas & grilled haloumi salad

A divine & tasty vegetarian salad!

2. Vegetarian mushrooms & nut burgers

A delectable gourmet burger!

A few tasty desserts:

Vegan tasty desserts:

1. Vegan baked banana & coconut cream cheesecake tartlets

A delightful cheesecake: all vegan!

2. Vegan coconut Panna cotta’s with vanilla soy milk served with a raspberry coulis, filed under Christmas menu 

A vegan top dessert!

Other desserts:

1. Roasted almond Panna cotta with a stewed rhubarb & vanilla seeds syrup

A tasty seasonal rhubarb Panna cotta

2. Rhubarb & almond muffins with cinnamon & nutmeg

Delightful seasonal rhubarb & almond muffins!

3. Rhubarb, ginger & orange crumble served with in hot Devon custard!

A fantastic dessert! Yum!


Hello! My name is Sophie & I love to cook & bake mostly healthily but with a twist! There is a bit of gardening & travelling in here too! Enjoy! :)

44 thoughts on “Vegetarian sheep’s ricotta rigatoni with oven roasted vegetables

  1. Greetings Sophie, I don’t generally love creamy pasta, but I totally love sheep’s milk cheese. I can’t wait to try this one. Sounds so fresh and light.

    Thanks for the Easter ideas lineup. Beautiful!

    1. My husband is a great cook & I can only eat fresh sheep’s ricotta because there isn’t nearly any lactose in it. And I love the taste too! 🙂

  2. I love the look of this pasta Sophie. What a beautiful dinner that would be. I can almost taste it. Have a great Easter Sophie xx

  3. Sophie – such beautiful food! I want to come to your house and eat everything you cook! Happy Easter to you my dear friend!

  4. OMG Sophie! I am licking the screen!! Nom nom. Beautiful dishes and great inspiration for Easter dinner. Thank you dear!

  5. That looks so delicious. Love the simplicity of your dish yet so full of flavor. Your photos are always so beautiful. Hppy Easter to you too.

  6. You must be very happy with a husband cooking such delicious pasta!
    Looks great and reading the post: Yummie!!

  7. Wow Sophie! Peter is on a roll! First the yummy veggie burgers and now this amazing pasta dish! You lucky lady! Have a wonderful weekend 🙂

  8. I have a hard time getting sheep’s milk ricotta – but when it appears here – I scarf it up! I love this meal! Especially the touch of spice with the creamy tang. Just luscious! I have been away and then sick so slowly catching up. Have a lovely holiday weekend, Sophie!

  9. I love sheep ricotta. The contrats of flavours with the sweet vegetables sounds amazing. Also so in love with your salmon recipes!!
    A very happy Easter!

  10. Ricotta is so great with pasta. Stir it into the hot noodles and it creates its own melty, creamy sauce — like magic. 😉

    1. I am not fond of cow’s ricotta. I don’t like the flavour but there is nothing better then fresh sheep’s milk ricotta,…ooh no! 🙂

  11. I quite like creamy pasta, this one looks great!
    I hope you had a wonderful Easter! xx

  12. The pasta looks fabulous, Sophie.
    And your round-up even better. Love the idea of the rhubarb, ginger and orange crumble!

  13. Sophie, you’re so lucky to have a husband who can prepare a good meal. My husband can only cook a bowl of instant noodle. Haha. But I love him to bits anyway ;-)))

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