Spinach & Ricotta Pasta Bake

I had a message from Janine the other day, she had just made this recipe and was all in raptures about it. So I thought – let’s share the recipe and see if others enjoy it as well.

“Good morning Chris just showing a dish that I made.” . . . .

“Doreen provided the cheery tomatoes and basil. As this is a vegetarian dish I added a chorizo sausage to give it a bit of spice.”

“I also made a chocolate custard pudding with cream. Also had a glass of white wine. Best lunch that I have had in a long time.”

“Keep healthy and safe”

Janine

Spinach & Ricotta Pasta Bake

Prep Time15 mins
Cook Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 4

Equipment

  • large saucepan
  • oven proof frying pan

Ingredients

  • 130 grams Large Pasta Shells Conchiglie Rigate
  • 150 grams Spinach (Chopped) Fresh or Frozen
  • 400 grams Ricotta make certain its nice and fresh
  • 60 grams Parmesan Cheese (shredded)
  • 1/4 tsp Ground Nutmeg
  • 420 grams Pasta Sauce Cherry Tomato & Basil is best
  • 6 Cherry Tomatoes halved
  • 40 grams Cheddar Cheese Coarse Grated
  • Fresh Basil leaves, to serve small leaves

Instructions

  • Cook the pasta shells in salted boiling water until almost cooked through, (10 to 12 mins )
  • Drain well
  • Preheat oven to 180°C/160°C fan forced.
  • If using frozen spinach use your hands to squeeze the excess liquid from the spinach.
  • Place chopped spinach in a large bowl. Add the ricotta, parmesan and nutmeg. Season. Mix until combined.
  • Place the pasta sauce and 60ml (1 ⁄4 cup) water in a 20cm (5 cup) ovenproof frying pan or ovenproof dish. Stir until combined.
  • Spoon heaped tablespoonfuls of the ricotta mixture into each cooked pasta shells.
  • Place 1 cherry tomato half, cut-side up, in between each shell around the edge of the dish and the final tomato half, cut-side up, in the centre.
  • Sprinkle with the cheddar.
  • Place the pan or dish on a baking tray. Bake for 45 minutes or until golden.
  • After baking scatter the fresh basil leaves and serve.

Notes

An alternative would be to use cannelloni pasta and stuffed  with the mix.
Spinach & Ricotta Pasta Bake
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