Spinach and Ricotta Pasta Bake Recipe

Spinach and Ricotta Pasta Bake Recipe

This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.

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Course Main Course
Cuisine Family Food, Italian
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 People
Calories 761 kcal
Author Sarah Barnes

Ingredients

• 250 g Dried pasta shapes
• 350 g Frozen spinach Or fresh if you prefer, see notes
• For the tomato sauce:
• 800 g Tinned tomatoes
• 1 tbsp Tomato puree
• 2 tsp Garlic powder
• 1 tbsp Dried oregano
• 1 tbsp Honey Or sugar if you prefer
• 0.5 tsp Dried chilli flakes Or more, to taste
• 2 tbsp Olive oil
• Sea salt and freshly ground pepper
• For the ricotta sauce:
• 250 g Ricotta cheese See recipe notes
• 100 g Mozzarella Grated
• 2 tsp Garlic powder
• 50 g Parmesan cheese Grated (optional)
• Sea salt and freshly ground pepper
• For topping:
• 150 g Mozzarella Grated
• To garnish:
• 20 g Fresh basil
• Metric - Imperial

Instructions

1. Preheat the oven to 220C.
2. Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
3. Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
4. of the other tomato sauce ingredients to the drained tomatoes and stir well.
5. When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
6. Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
7. Top with the tomato mixture and the remaining mozzarella cheese.
8. Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
9. Sprinkle with fresh basil and serve.

Original Recipes From tamingtwins.com

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