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Spinach & Ricotta Pasta Bake
Prep Time
15
minutes
mins
Cook Time
45
minutes
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.