This Spinach Ricotta Pasta Bake is made with creamy ricotta and spinach stirred through pasta, topped with a homemade tomato sauce, mozzarella and baked until golden. A deliciously super easy pasta dinner everyone will love!
Ingredients:
500g/1lb Mezze Rigatoni
Ricotta Mixture:
300g/10.5oz Frozen Spinach, thawed and excess water removed
500g/1lb Ricotta
1/4 Tsp Nutmeg
100g/3.5oz Fontina Cheese, shredded
2 Garlic Cloves, minced
Salt & Pepper
3/4 Cup Reserved Pasta Water
Tomato Sauce:
2 (400g/14oz) Tins Tomato Puree (Passata)
1 Small Onion, finely diced
2 Garlic Cloves, crushed
1 Tsp Oregano
1 Tsp Tomato Paste
1 Tsp Sugar
Fresh Basil Sprig
Salt & Pepper
Topping:
150g/5.3oz Shredded Mozzarella Cheese
Parmesan Cheese
Freshly Ground Pepper
Method:
Ricotta mixture –
Cook pasta but not completely as it will continue cooking in the oven.
In a very large bowl mix the ricotta, nutmeg, garlic, spinach, fontina and season with salt and pepper. Mix ricotta mixture with cooked pasta and add 1/2 Cup of reserved pasta water to loosen the ricotta and make it creamy (use more water if needed).
Tomato Sauce –
In a little olive oil, cook the onions until softened. Add the garlic and cook for 1 more minute until fragrant. Add the tomato puree, tomato paste, oregano, basil stem, sugar and season with salt and pepper. Simmer covered for 30 minutes. Turn off heat, remove basil sprig and set aside.
Assemble –
Preheat oven 190C/375F.
Pour some tomato sauce to cover the base of a 11×14 inch baking dish. Drop spoonfuls of pasta and spread out evenly. Top with remaining tomato sauce. Shredded mozzarella, parmesan cheese and freshly ground pepper. Bake in oven for about 45 minutes or until cheese is melted and bubbly.
Enjoy!
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