Spinach and Ricotta Pasta Bake
Spinach and creamy ricotta are tossed with pasta, topped with a quick tomato-passata sauce and cheese, then baked until bubbly.
By Cookin' Kitchen
- Total: 55 minutes
- Servings: 6 servings
Recipe
Spinach and Ricotta Pasta Bake
Spinach and creamy ricotta are tossed with pasta, topped with a quick tomato-passata sauce and cheese, then baked until bubbly.
Cookin' · https://cookin.club/recipes/spinach-and-ricotta-pasta-bake
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 6
Ingredients
For 6 servings
Pasta
Ricotta Mixture
Shortcut Pasta Sauce
To Serve
Instructions
Step 1: Preheat the oven to 350°F (180°C).
Step 2: Pour about 1/4 cup of passata out of the bottle to make room for the flavourings. Add the remaining pasta sauce ingredients to the bottle, screw on the lid and shake.
Step 3: Cook the pasta according to the packet directions, reducing the cooking time by 1 minute.
Step 4: Scoop out one mugful of pasta cooking water. Drain the pasta and set it aside.
Step 5: In a very large bowl, mix the ricotta mixture ingredients. If needed, add a splash of pasta cooking water to make the mixture creamy.
Step 6: Add the pasta and stir to combine. Transfer the mixture to a heatproof baking dish.
Step 7: Top with the pasta sauce and cheese. Loosely cover the dish with foil.
Step 8: Bake for 25 minutes. Remove the foil and bake for a further 10 minutes, or until the cheese is melted and bubbly.
Step 9: Serve hot and fresh.
Notes
For a passata substitute, tomato sauce is suggested for cooks in the US or Canada.
To vary the dried Italian herbs, use a mix of basil, parsley, oregano and thyme. Leftovers keep in the fridge and can be reheated in the microwave. To freeze, assemble the dish without baking; thaw before baking.
Nutrition per serving
- Calories
- 569 kcal
- Fat
- 26 g
- Saturated fat
- 14 g
- Carbohydrates
- 53 g
- Sugar
- 8 g
- Fiber
- 5 g
- Protein
- 32 g
- Sodium
- 1,346 mg
- Cholesterol
- 81 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Creamy ricotta, spinach and pasta bake together under a quick tomato-passata sauce and a cheesy topping. The sauce comes together in its bottle, so there’s no need to cook it separately.
Use frozen spinach, or swap in one large bunch of fresh shredded spinach. If your ricotta is thick and crumbly, loosen it with a splash of pasta cooking water.
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