Pea and Ricotta Pasta Bake
This creamy baked pasta dish combines the sweetness of green peas with rich ricotta cheese for a calcium and protein-packed meal babies will reach for again and again. Baked into a firm yet soft casserole, it can be cut into finger-sized pieces that hold together beautifully for self-feeding.
Calcium-rich pea and ricotta pasta bake cut into soft finger-sized squares perfect for baby self-feeding practice.
Nutrition per serving
Ingredients
main
binder
topping
seasoning
Instructions
Preheat and Mix
Preheat oven to 180 degrees Celsius or 350 degrees Fahrenheit. In a large bowl combine the cooked soft pasta, thawed peas, ricotta cheese, eggs, and dried basil. Mix well until everything is evenly coated.
Transfer to Dish
Pour the pasta mixture into a lightly greased small baking dish and spread it evenly. Press down gently to compact the mixture so it will hold together in pieces when cut after baking.
Add Topping and Bake
Sprinkle the shredded mozzarella evenly over the top of the pasta mixture. Bake for 22 to 25 minutes until the top is golden and the center is fully set and not jiggly when shaken.
Cool and Slice
Allow the bake to cool completely in the dish before cutting into finger-sized rectangular pieces. Cooling is essential for the bake to hold its shape properly when cut and offered to baby.
Substitutions
Common mistakes
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