On the stall · Spinach
Baked pasta with spinach and ricotta
Minutes
50
Serves
4
Ingredients
10
Diet
Vegetarian · Freezes well
One dish, four plates. The spinach is wilted into the ricotta, so nobody can pick it out.
Ingredients
350 g rigatoni or penne
1 tbsp olive oil
1 onion
2 garlic cloves
2 tins chopped tomatoes (400 g each)
250 g spinach
250 g ricotta
A pinch of nutmeg
125 g mozzarella
30 g vegetarian hard cheese
Salt and pepper
Method
Heat the oven to 200°C (180°C fan). Soften the chopped onion in the oil for 6 minutes, add the garlic, then the tomatoes, and simmer for 10 minutes. Cook the pasta for 2 minutes less than the packet says and drain.
Wilt the spinach in the empty pasta pan, squeeze out the water and stir it into the ricotta with the nutmeg.
Mix the pasta with the sauce, spoon it into a baking dish, dot with the spinach ricotta, tear the mozzarella over and grate on the hard cheese. Bake for 20 minutes. Children can do the cheese.
Leftovers keep for 3 days in the fridge; freeze portions for up to 3 months.
General recipe, not individual advice. Check labels for allergens.
