Name: Spinach & Ricotta Pasta Bake
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Dinner
Ingredients: 300 300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice); 1,5 1 1/2 cups mozzarella cheese (, shredded (or more! For topping)); 500 1 lb / 500 g ricotta ((Note 1)); ½ 1/2 cup parmesan cheese (, grated); 2 2 garlic cloves (, crushed); 350 350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out ); 1 1 cup mozzarella cheese (, shredded); ¾ 3/4 tsp salt & pepper; ¾ 3/4 tsp salt & pepper; 1 1 tbsp extra virgin olive oil; 2 2 garlic cloves (, minced); 700 700g / 24oz tomato passata ((1 standard bottle) (Note 2)); 1 1 tsp EACH onion and garlic powder; 1 1 tsp EACH onion and garlic powder; 2 2 tsp dried Italian Mixed Herbs ((Note 3)); ½ 1/2 tsp dried chili flakes (, to taste (optional)); 1 1 tsp sugar; 1 1 tsp salt; Black pepper; 2 2 tbsp water ((if needed)); Parmesan cheese (, grated)

Spinach & Ricotta Pasta Bake

55m

Inspired by RecipeTin Eats by Nagi | RecipeTin Eats

Saved by @fiona (@fiona)

6servings

Makes 6 servings

300300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice) · uncooked
1,51 1/2 cups mozzarella cheese (, shredded (or more! For topping)) · shredded
5001 lb / 500 g ricotta ((Note 1))
½1/2 cup parmesan cheese (, grated) · grated
2garlic cloves (, crushed) · crushed
350350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out ) · thawed and excess liquid pressed out
1cup mozzarella cheese (, shredded) · shredded
¾3/4 tsp salt & pepper
¾3/4 tsp salt & pepper
1tbsp extra virgin olive oil
2garlic cloves (, minced) · minced
700700g / 24oz tomato passata ((1 standard bottle) (Note 2))
1tsp EACH onion and garlic powder
1tsp EACH onion and garlic powder
2tsp dried Italian Mixed Herbs ((Note 3))
½1/2 tsp dried chili flakes (, to taste (optional)) · (optional)
1tsp sugar
1tsp salt
Black pepper
2tbsp water ((if needed)) · (optional)
Parmesan cheese (, grated) · grated

Preheat oven to 350F/180C.

Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.

Cook pasta for time per packet MINUS 1 minute.

SCOOP OUT 1 mugful pasta cooking water, drain and set aside.

Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.

Add pasta and stir to combine. Transfer to a heatproof baking dish.

Top with Pasta Sauce, top with cheese. Loosely cover with foil.

Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.

Serve while hot and fresh!