Spinach & Ricotta Pasta Bake

Name: Spinach & Ricotta Pasta Bake
Total time: 55 min
Yield: 6 servings
Ingredients: 300 g penne pasta; 250 g mozzarella; 500 g ricotta; 50 g parmesan; 4 ea garlic cloves; 350 g frozen chopped spinach; 20 ml extra virgin olive oil; 700 g tomato passata; 1 tsp onion powder; 1 tsp garlic powder; 2 tsp dried Italian mixed herbs; 0.5 tsp chilli flakes; 4.3 g sugar; 11 g salt

Recipe from Nagi & Dozer - RecipeTin Eats · original post · full recipe on recipetineats.com

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

VegetarianPastaBakeFreezer friendlyItalian

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

Cooking for a different diet?

Swaps that keep this dish what it is. The prices on this page are for the recipe as written.

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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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

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!