Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Keyword: spinach and ricotta, spinach ricotta pasta bake
Author: Nagi | RecipeTin Eats
300g / 10 ozziti pasta, uncooked, or other short pasta of choice
1 1/2cupsmozzarella cheese, shredded (or more! For topping)
1 lb / 500 g ricotta(Note 1)
1/2cupparmesan cheese, grated
2garlic cloves, crushed
350g / 12ozfrozen chopped spinach,thawed and excess liquid pressed out
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!
1. Ricotta - Some ricottas are soft and creamy, others are a bit drier and more crumbly. Use pasta cooking water to loosen ricotta so it can be tossed through the pasta (see video for consistency).Spinach - or use 1 large bunch of fresh, shredded.3. Mixed Italian Herbs is a dried herb mix you can get from the supermarket which costs the same as other herbs. You can substitute with a mix of other dried herbs - basil, parsley, oregano and thyme go particularly well.4. Tomato passata is strained pureed canned tomatoes. Readily available in supermarkets nowadays, usually alongside pasta sauces, same price as canned tomatoes. US/Canada best sub - what you know as Tomato Sauce (eg. Hunts)5. Storage - Keep leftovers in the fridge and reheat in microwave. To freeze, assemble but do not bake, then freeze. Thaw then bake per recipe.