Spinach and ricotta pasta bake
Servings
4
Servings
4
Ingredients
  • 6stalks spinachstalks removed, leaves trimmed and washed
  • 500grams penne pasta
  • 250grams reduced-fat ricotta cheese
  • 100grams reduced-fat cheddar cheese
  • Cracked pepper
  • Sea salt
  • 1tsp 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
  1. Preheat an oven to 180 degrees Celsius
  2. In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
  3. While the pasta is cooking, fill another saucepan with water and bring to the boil.
  4. Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
  5. Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
  6. Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
  7. Toss to combine all the ingredients, and top with the grated cheddar cheese.
  8. Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
  9. Serve immediately.
Recipe Notes

Calories per serve: 608

Print Recipe
 Spinach and ricotta pasta bake
Spinach and ricotta pasta bake
Votes: 7
Rating: 4.43
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
Spinach and ricotta pasta bake
Votes: 7
Rating: 4.43
You:
Rate this recipe!
Instructions
  1. Preheat an oven to 180 degrees Celsius
  2. In a pot of salted, boiling water, cook the pasta until al dente (this should take 12-15 minutes).
  3. While the pasta is cooking, fill another saucepan with water and bring to the boil.
  4. Once boiling, add the spinach leaves and cook for 3-5 minutes, until the spinach is wilted.
  5. Remove the spinach from the water, drain excess water from the spinach, chop into pieces and set aside.
  6. Place the pasta, spinach, ricotta, nutmeg, cracked pepper and sea salt (to taste) in a large mixing bowl or deep baking dish.
  7. Toss to combine all the ingredients, and top with the grated cheddar cheese.
  8. Bake in the oven for 15 minutes, until the cheese is melted and golden brown on top.
  9. Serve immediately.
Recipe Notes

Calories per serve: 608