Spinach and Ricotta Pasta Bake Recipe
Spinach and Ricotta Pasta Bake Recipe
Course Main Course
Cuisine Family Food, Italian
Prep Time 5 minutes
Cook Time 25 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
- Preheat the oven to 220C.
- Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
- of the other tomato sauce ingredients to the drained tomatoes and stir well.
- When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
- Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
- Top with the tomato mixture and the remaining mozzarella cheese.
- Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
- Sprinkle with fresh basil and serve.
Original Recipes From tamingtwins.com
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