Spinach and ricotta pasta bake
Course
Main Dish
Cuisine
Italian
Servings
4
Servings
4
Ingredients
6
stalks
spinach
stalks removed, leaves trimmed and washed
500
grams
penne pasta
250
grams
reduced-fat ricotta cheese
100
grams
reduced-fat cheddar cheese
Cracked pepper
Sea salt
1
tsp
nutmeg
Optional Extras:
Add some chopped mushrooms to the pasta bake before baking
Use frozen spinach instead of fresh
Stir through some tuna chunks into the pasta bake before baking
Instructions
Preheat an oven to 180 degrees Celsius
In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
While the pasta is cooking, fill another saucepan with water and bring to the boil.
Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
Toss to combine all the ingredients, and top with the grated cheddar cheese.
Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
Serve immediately.
Recipe Notes
Calories per serve: 608
Print Recipe
Spinach and ricotta pasta bake
Votes:
6
Rating:
4.67
You:
Rate this recipe!
Course
Main Dish
Cuisine
Italian
Servings
Ingredients
6
stalks
spinach
stalks removed, leaves trimmed and washed
500
grams
penne pasta
250
grams
reduced-fat ricotta cheese
100
grams
reduced-fat cheddar cheese
Cracked pepper
Sea salt
1
tsp
nutmeg
Optional Extras:
Add some chopped mushrooms to the pasta bake before baking
Use frozen spinach instead of fresh
Stir through some tuna chunks into the pasta bake before baking
Course
Main Dish
Cuisine
Italian
Servings
Ingredients
6
stalks
spinach
stalks removed, leaves trimmed and washed
500
grams
penne pasta
250
grams
reduced-fat ricotta cheese
100
grams
reduced-fat cheddar cheese
Cracked pepper
Sea salt
1
tsp
nutmeg
Optional Extras:
Add some chopped mushrooms to the pasta bake before baking
Use frozen spinach instead of fresh
Stir through some tuna chunks into the pasta bake before baking
Votes:
6
Rating:
4.67
You:
Rate this recipe!
Instructions
Preheat an oven to 180 degrees Celsius
In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
While the pasta is cooking, fill another saucepan with water and bring to the boil.
Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
Toss to combine all the ingredients, and top with the grated cheddar cheese.
Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
Serve immediately.
Recipe Notes
Calories per serve: 608