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Spelt Spaghetti, Vine Tomatoes & Baked Ricotta

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026

Meets Patient’s editorial guidelines

This vibrant spelt spaghetti with vine tomatoes and baked ricotta is a wonderful celebration of simple, Mediterranean-inspired flavours. By roasting the cherry tomatoes on the vine alongside a block of seasoned ricotta, you create a concentrated, savoury sauce that coats the nutty spelt pasta perfectly. The heat of the oven transforms the tomatoes into sweet, bursting gems, while the garlic, chilli, and aromatic thyme infuse the olive oil to provide a sophisticated depth of flavour.

As a nutritious vegetarian main, this dish is as efficient as it is delicious, using the roasting tray to emulsify the pasta water into a silky dressing. The addition of fresh, peppery rocket and a zing of lemon juice provides a bright finish that balances the richness of the cheese. It is an ideal mid-week dinner for those seeking a wholesome, high-fibre meal that doesn't compromise on rustic charm.

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Ingredients for Spelt Spaghetti, Vine Tomatoes & Baked Ricotta

  • Olive oil

  • 1/2 bunch of fresh thyme (15g)

  • 4 cloves of garlic

  • 1/2-1 fresh red chilli

  • 1 lemon

  • 450g mixed-colour cherry tomatoes, on the vine

  • 230g best-quality ricotta salata cheese

  • 300g dried spelt spaghetti

  • 4 handfuls of rocket

  • Optional: balsamic vinegar

How to make Spelt Spaghetti, Vine Tomatoes & Baked Ricotta

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Preheat oven to 177°C. Pour 3 tablespoons of oil into a small bowl. Run the bunch of thyme under a hot tap for 3 seconds to reawaken it, then shake dry and strip the leaves into the oil. Peel the garlic, then finely slice it with the chilli and add to the bowl. Finely grate in the lemon zest, add a pinch of sea salt and black pepper, and mix together. Lay the cherry tomatoes in a 12–x 16-inch baking dish. Rub the flavoured oil all over the ricotta and place in the centre of the dish, then gently rub the remaining oil over the tomatoes. Add a splash of water to the dish, place in the oven, and roast for 45 minutes, then remove. With 10 minutes to go, cook the spaghetti in a pan of boiling salted water according to the package instructions.

Lift the ricotta out of the baking dish, then shake the tomatoes off the vines, discarding the stalks. Add half a cup of pasta water to the dish and gently shake to loosen all the sticky goodness from the base. Drain the spaghetti and toss straight into the dish with a squeeze of lemon juice, season to perfection, then break that beautiful ricotta over the top. Sprinkle over the rocket, toss together well, then serve. My missus likes this with a little drizzle of balsamic too.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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