Spinach and Ricotta Pasta Bake
User Reviews
4.9
-
Prep Time
5 mins
-
Cook Time
30 mins
-
Total Time
35 mins
-
Servings
4 servings
-
Calories
455 kcal
-
Course
Main Course
-
Cuisine
Italian
Spinach and Ricotta Pasta Bake
Description
This recipe involves cooking penne pasta until almost al dente and combining it with a sautéed tomato sauce containing cherry tomatoes, roasted red bell pepper, sun-dried tomatoes, shallots, and garlic. Separately, a mixture of chopped spinach, ricotta cheese, parmesan, thyme, salt, and pepper is prepared.
The dish assembles with half the pasta layered in a baking dish, dotted with spoonfuls of the spinach and ricotta mix, and topped with the rest of the pasta. Mature cheddar cheese is sprinkled over the top before baking at moderate heat for 20 minutes, allowing the cheese to melt and flavors to blend. Fresh basil added before serving provides a fresh herbaceous note.
The texture contrasts between creamy cheese, tender pasta, and rich tomato sauce produce a comforting, layered bake. This pasta dish can be a main course that balances greens with dairy and tomatoes, suitable for family meals or vegetarian occasions.
Adjustments include loosening thick ricotta with pasta water, setting the pasta under the grill for a crispier top, or using jarred sauce while balancing garlic and herbs. Avoid overcooking pasta initially to retain suitable texture after baking.
Ingredients
- 280 g penne pasta
- 200 g spinach chopped
- 250 g ricotta cheese
- 40 g parmesan grated
- 1 teaspoon olive oil
- 2 shallot large; diced
- 2 garlic crushed, clove
- 400 g cherry tomato canned
- 1 red bell pepper diced, roasted
- 4 sun-dried tomatoes diced
- 1 pinch sea salt
- 1 pinch black pepper
- 0.5 teaspoon thyme dried
- 40 g cheddar cheese grated, mature
- 5 g basil chopped, fresh
Instructions
- Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
- Cook 280 g Penne pasta for 8-10 minutes. You don't want to fully cook it.
- In a bowl, mix together 200 g Spinach, 250 g Ricotta, 0.5 teaspoon Dried thyme, 40 g Parmesan and 1 pinch Sea salt and ground black pepper. Set aside.
- Heat 1 teaspoon Olive oil and sauté 2 Shallots and 2 Garlic clove until softened (about 3-4 minutes). Add 400 g Cherry tomatoes, 1 Roasted red peppers and 4 Sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.
- Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.
- Top with 40 g Mature cheddar and bake in the oven for 20 minutes.
- Top with 5 g Fresh basil.
Notes
- If the ricotta is thick, loosen it with reserved pasta water before mixing to achieve the right consistency.
- For a crispier top, place the baked pasta briefly under the grill after baking.
- Add cinnamon and red chili flakes to the spinach and ricotta mixture for extra flavor if desired.
- Reserve some pasta water to incorporate into the sauce for a smoother texture.
- Do not fully cook the pasta initially to prevent it from becoming mushy after baking.
- This pasta bake can be cooked entirely on the stovetop and finished under the grill if preferred.
- Feel free to substitute different pasta shapes based on availability.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 455 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 455kcal | 23% |
| Carbohydrates | 59g | 20% |
| Protein | 25g | 50% |
| Fat | 16g | 25% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 49mg | 16% |
| Sodium | 473mg | 20% |
| Potassium | 872mg | 19% |
| Fiber | 5g | 20% |
| Sugar | 7g | 14% |
| Vitamin A | 5771IU | 115% |
| Vitamin C | 44mg | 49% |
| Calcium | 413mg | 41% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
You'll Also Love
