Baked Ricotta Spaghetti

Preparation:

Preparation: Cut the zucchini and leek into thin slices. Slice the shallot and cut the tomato pulp into cubes, after peeling them and removing the seeds; cut the ricotta into cubes. Cook the spaghetti al dente in plenty of salted water. Meanwhile, pour the oil into a pan and fry the shallots, leek and courgettes over high heat, stirring, for no more than 2 or 3 minutes. Drain the spaghetti, pour them into the pan and add the diced tomatoes. Saute them for a few minutes over high heat, stirring. Turn off the heat and add the baked ricotta and ground pepper. Stir well to mix the sauce evenly and serve immediately.