Spinach & Ricotta Pasta Bake
Recipe video above. 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!
Foto: RecipeTin Eats — Nagi | RecipeTin EatsBahan-bahan
- 300 g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)
- 1 1/2 cups mozzarella cheese (, shredded (or more! For topping))
- 1 lb / 500 g ricotta ((Note 1))
- 1/2 cup parmesan cheese (, grated)
- 2 g arlic cloves (, crushed)
- 350 g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )
- 1 cup mozzarella cheese (, shredded)
- 3/4 tsp salt & pepper
- 1 tbsp extra virgin olive oil
- 2 g arlic cloves (, minced)
- 700 g / 24oz tomato passata ((1 standard bottle) (Note 2))
- 1 tsp EACH onion and garlic powder
- 2 tsp dried Italian Mixed Herbs ((Note 3))
- 1/2 tsp dried chili flakes (, to taste (optional))
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water ((if needed))
- Parmesan cheese (, grated)
Langkah-langkah
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!
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