Spinach and Ricotta Pasta Bake Recipe (with Cherry Tomatoes and Chilli)

This Spinach and Ricotta Pasta Bake (with Cherry Tomatoes and Chilli) is a ridiculously easy family meal, that can be put together with store cupboard ingredients if needs be.

This is a vegetarian dish that should satisfy most meat eaters. I tend to have meat or seafood with every dinner, but find that iron rich spinach is one ingredient I prefer in vegetarian dishes only (such as Spinach & Feta pie and Fiorintina Pizza).

The key to a good pasta bake is to undercook the pasta prior to baking in the oven, where it will finish cooking.

Serves 4-6

Spinach and Ricotta Pasta Bake Recipe

Ingredients

• 400g  pasta (large tubes such as Rigatoni work best)
• 250ml tub of ricotta cheese
• 500g  frozen spinach (thawed and drained)
• Grating of  nutmeg
• 1 tbsp Olive oil
• 3 cloves of garlic (finely chopped)
• 500-700ml sieved tomatoes (Passata)
• 1 tsp chili flakes, or finely chopped red chilli
• 1 tsp  dried basil
• 1 tsp  dried oregano
• 1 tsp rosemary (finely chopped)
• 250g Cherry Tomatoes
• Parmesan (to taste)
• Breadcrumbs (from a slice or two)
• Salt & pepper

Method

1. In a large saucepan, cook the pasta to 2 mins less than al dente – usually about 4 mins under packet instructions.
2. Mix in Riccotta, spinach, and nutmeg, then add the cherry tomatoes.
3. At the same time, in a medium pan on a medium heat, fry the garlic and chilli in a little olive oil for a couple of minutes.
4. Add the Passata and herbs, stir in, and keep on the lowest heat.
5. Place the pasta mixture in a baking dish, and then spoon over the tomato sauce to completely cover.
6. Top with breadcrumbs and grated parmesan.
7. Bake at 180c/350F for 25-35 mins.
8. Remove from oven, and leave to settle for a few minutes. The pasta will absorb more flavour and liquid, and will lead to a firmer texture of pasta bake.

=====