625 g fresh ricotta and spinach agnolotti pasta
12 cup thickened cream
1 cup coon shredded Italian cheese blend
12 cup fresh white breadcrumbs
2 tablespoons olive oil
Preheat oven to 180C Grease a 6-cup capacity, 5cm deep, 15cm x 25cm (base) baking dish. Cook pasta in a large saucepan of boiling, salted water following packet directions, until tender. Meanwhile, combine cream and 1/4 cup cheese in a small jug. Combine breadcrumbs, oil and remaining 3/4 cup cheese in a bowl. Drain pasta and return to saucepan. Add cream mixture and season with salt and pepper. Stir to combine. Spoon into prepared dish. Sprinkle with cheese mixture. Bake for 18 to 20 minutes or until cheese is golden and melted. Serve.