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Stuffed pasta with ricotta, basil & tomato


  • Cook the pasta in plenty of boiling water. Drain well.
  • Combine the tomatoes and ricotta with 50 gm parmesan and the pesto. Season and taste for seasoning. Then add the pasta and gently toss with the basil.
  • Serve in individual bowls with a little extra parmesan sprinkled on top.


  • 1 packet stuffed pasta
  • 4-5 large ripe tomatoes, cored, peeled & roughly chopped
  • 250 gm ricotta cheese
  • 50 gm+ freshly grated parmesan
  • 1 tbsp pesto
  • sea salt & freshly ground pepper
  • 8-10 basil leaves, torn

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm