Baked Ricotta Pasta with Tomato & Olives

Main courseServes 4

An easy dinner party dish or simple supper, this Baked Ricotta Pasta with Tomato & Olives recipe from the team at Charlie & Ivy’s is a real crowd pleaser. For more recipe inspiration and to buy their range online visit


350g baby plum tomatoes 1⁄2 bulb garlic
1 lemon
250g ricotta

150g mixed olives, stoned
Charlie & Ivy’s Cold Pressed Rapeseed Oil
3-4 sprigs of thyme
Charlie & Ivy’s Lemon, Garlic, Thyme & Balsamic Bread Dipper
300g pasta, The Yorkshire Pasta Company No. 3 – Conchiglie Rigate


  1. Preheat oven to 180C Fan / 200C / 400F / Gas mark 6.
  2. Halve the garlic bulb horizontally, drizzle with Cold Pressed Rapeseed Oil, season and wrap in foil.
  3. In an ovenproof dish, combine the tomatoes and olives. Make a space in the centre and place in the ricotta, 2 lemon halves and thyme. Place the garlic in the corner to roast with the other ingredients. Shake the Lemon, Garlic, Thyme & Balsamic Bread Dipper and drizzle generously over. Season well and place in the oven and roast for 20-25 mins.
  4. After 15 mins, make the pasta and when ready, drain and reserve a little of the water.
  5. Remove the roasting dish from the oven. Remove the garlic from its foil and squeeze into the dish. Squeeze in the lemon juice and discard the rinds. Use a spoon to stir everything together until smooth and creamy. Add in the drained pasta and a little of the reserved pasta water if required to loosen the sauce.
  6. Serve across four dishes with a sprig of thyme, a slice of lemon to garnish, and a drizzle of the bread dipper. Enjoy!