Spinach Ricotta Pasta Bake
Ingredients
- 300g / 10 oz ziti
pasta, uncooked, or other short pasta of choice
- 1.5 cups (150g) mozzarella
cheese , shredded (or more!)
RICOTTA
MIXTURE
- 1 lb / 500 g ricotta (Note 1)
- 1/2 cup (50g) parmesan
cheese , grated
- 2 garlic
cloves , crushed
- 350g / 12oz frozen
chopped spinach, thawed and excess liquid pressed out
- 1 cup (100g) grated
Mozzarella cheese
- 3/4 tsp salt
& pepper
Spinach
Ricotta Pasta Bake
SHORTCUT
PASTA SAUCE
- 1 tbsp extra
virgin olive oil
- 2 garlic
cloves , minced
- 24 oz / 700g tomato
passata (1 standard bottle) (Note 2)
- 1 tsp EACH
onion and garlic powder
- 2 tsp dried
Italian Mixed Herbs (Note 3)
- 1/2 tsp dried
chili flakes , to taste (optional)
- 1 tsp sugar
- 1 tsp salt
- Black pepper
- 2 tbsp water (if needed)
TO
SERVE
- Parmesan cheese , grated
Instructions
- 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.
- Source Blog >>>https://www.recipetineats.com/spinach-ricotta-pasta-bake/
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