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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spinach & Ricotta Pasta Bake

6.0

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)

1 ½ cups mozzarella cheese (, shredded (or more! For topping))

1 lb / 500 g ricotta ((Note 1))

½ cup parmesan cheese (, grated)

2 garlic cloves (, crushed)

350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out )

1 cup mozzarella cheese (, shredded)

¾ tsp salt & pepper

1 tbsp extra virgin olive oil

2 garlic cloves (, minced)

700g / 24oz tomato passata ((1 standard bottle) (Note 2))

1 tsp EACH onion and garlic powder

2 tsp dried Italian Mixed Herbs ((Note 3))

½ tsp dried chili flakes (, to taste (optional))

1 tsp sugar

1 tsp salt

Black pepper

2 tbsp water ((if needed))

Parmesan cheese (, grated)

Preheat oven to 350F/180C.
Pasta Sauce: Pour out about ¼ 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!

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍝Pasta Bake

Cuisine🇮🇹Italian

Occasions📆Everyday👨‍👩‍👧‍👦Family Meal

Season🔁Year-round

DifficultyEasy ⏰ 45m

Created 116 weeks ago

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