Tomato and Ricotta Pasta Bake

Steps

1. Preheat oven to 220°C. Bring a large pot of salted water to the boil. Lightly grease a large baking dish (measuring about 35 x 25cm). Prepare pasta bake veggies. Cook pasta in pot of boiling water for 10-12 minutes, until tender. Drain well. While pasta cooks, heat a drizzle of oil in a large, fry-pan on medium-high heat. Cook onion for 2-3 minutes, until tender. Add pasta herbs, tomato paste and salt and cook for a further 1-2 minutes, until fragrant.
2. Add stock/wine and simmer for 1 minute, until almost evaporated. Add passata, carrot and courgette, bring to a gentle simmer and cook for about 2 minutes, until thickened. Remove from heat and season to taste. Set aside.
3. While sauce is simmering, melt butter in a small pot and whisk in flour. Add milk, a little at a time, whisking constantly for about 3 minutes, until sauce is thick and creamy. Whisk in first measure of Parmesan and ricotta, and remove from heat. Season to taste. Set aside.
4. Place half of the cooked pasta in prepared dish and top with half the tomato sauce and half the béchamel. Repeat with remaining tomato sauce and finishing with remaining Béchamel. Bake for about 15 minutes, until bubbling and golden
5. While pasta cooks, finely dice onion (if using); roughly chop lettuce; thinly slice cucumber; peel courgette into ribbons. Place in a large bowl with Parmesan cheese. Drizzle over vinegar and olive oil just before serving and gently toss to combine.
6. To serve, divide tomato and ricotta pasta bake between plates and serve with a handful of salad.