Oven Baked Balsamic Tomato and Three Cheese Pasta

Preheat oven to 220°C (or 200°C for convection ovens). Line a baking tray with baking paper. 

Cook spaghetti in a large saucepan of boiling, salted water for 8 - 12 minutes until tender.

Meanwhile, mix the balsamic vinegar, half the garlic, one tablespoon of olive oil and a pinch of salt in a small bowl. Place tomatoes on the baking tray, cut-side up, and drizzle with the balsamic mixture. Roast tomatoes for 10 minutes.

Drain spaghetti, reserving 1/2 cup of the cooking water. Return pasta to saucepan over low heat. Add reserved cooking water, onion, hazelnuts, remaining garlic, oregano, half the basil, and the roasted tomatoes. Season well with salt and pepper. Toss over heat for 5 minutes. Remove from heat. 

Add mozzarella to saucepan and toss to combine. Transfer pasta to a serving dish. Dollop with ricotta. Sprinkle with lemon zest and drizzle with oil. Serve topped with parmesan and remaining basil.