Baked Garganelli with Roasted Green Pepper Cream, Herbed Ricotta, and Sesame Parmesan Crust

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the green peppers, onion, and garlic cloves on a baking tray; add 1 1/2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Roast for 20 to 25 minutes, until the peppers are tender with lightly charred edges.

2. 2

   While the vegetables roast, bring a large pot of salted water to a boil. Cook the garganelli 2 minutes less than the package directions so it stays very al dente. Reserve 120 ml / 1/2 cup of the pasta cooking water and drain the pasta.

3. 3

   In a small bowl, mix the ricotta with the parsley, basil, lemon zest, 20 g Parmesan, 1/4 teaspoon salt, and a little black pepper until creamy. Set aside.

4. 4

   Transfer the roasted peppers, onion, and garlic to a blender. Add the heavy cream, 1 tablespoon olive oil, the remaining 30 g Parmesan for the sauce, and 60 ml / 1/4 cup of the reserved pasta water. Blend until smooth; add a little more pasta water if you want a looser sauce. Taste and adjust salt and pepper.

5. 5

   In a bowl, combine the breadcrumbs, sesame seeds, the remaining 20 g Parmesan, and the remaining 1/2 tablespoon olive oil until the crumbs are lightly moistened.

6. 6

   Toss the garganelli with the pepper cream in a roughly 23 x 33 cm / 9 x 13 in baking dish, making sure the pasta is evenly coated. Spoon the herbed ricotta over the top in small dollops.

7. 7

   Sprinkle the breadcrumb, sesame, and Parmesan mixture evenly over the pasta. Bake at 200 °C / 400 °F for 12 to 15 minutes, until bubbling and golden on top.

8. 8

   Let rest for 5 minutes before serving so the sauce can settle and the crust stays crisp.