Spinach & Ricotta Pasta Bake
Recipe from Nagi & Dozer - RecipeTin Eats · original post
A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Serves 6 55 min 32g proteinKid-friendly
Ingredients
- penne pasta300 g
- mozzarella — shredded250 g
- ricotta500 g
- parmesan — grated50 g
- garlic cloves — minced4 ea
- frozen chopped spinach — thawed and squeezed dry350 g
- extra virgin olive oil — 1 tbsp20 ml
- tomato passata700 g
- onion powder1 tsp
- garlic powder1 tsp
- dried Italian mixed herbs2 tsp
- chilli flakes0.5 tsp
- sugar — 1 tsp4.3 g
- salt — 1 ¾ tsp11 g
Method
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Cooking for a different diet?
Swaps that keep this dish what it is. The prices on this page are for the recipe as written.
Vegetarian
- 50 g Vegetarian hard cheese instead of parmesan
Nothing changes in the cooking.
Gluten-free
- 300 g Gluten-free penne instead of penne pasta
Boil the gluten-free penne for 2 minutes less than the packet says, as it keeps softening in the bake and can turn mushy.
Swaps are suggestions — check labels if you are cooking for an allergy.
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Not priced
- penne pasta · 300 g
- mozzarella · 250 g
- ricotta · 500 g
- parmesan · 50 g
- garlic cloves · 4 items
- frozen chopped spinach · 350 g
- extra virgin olive oil · 20 ml
- tomato passata · 700 g
- onion powder · 1 tsp
- garlic powder · 1 tsp
- dried Italian mixed herbs · 2 tsp
- chilli flakes · 0.5 tsp
- sugar · 4.3 g
- salt · 11 g