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Spinach and Ricotta Pasta Bake
Spinach and Ricotta Pasta Bake | Recipe
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Spinach and Ricotta Pasta Bake | Recipe

Nils – Head Chef Nils – Head Chef
Rating:
0 % of 100
(0) Rate the recipe
Just Spices
Cooking Time:
60 min
Difficulty | Just Spices Difficulty | Just Spices Difficulty | Just Spices
Difficulty:
Easy
Persons

Ingredients

  • 1 tsp
    Pasta Allrounder
     Peps up pasta dishes in just a few pinches! £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Pasta Allrounder
  • 250 g
    fusilli pasta
  • 1
    small onion
  • 200 g
    baby spinach
  • 2 tbsp
    olive oil
  • 250 g
    ricotta cheese
  • 2
    eggs
  • 150 g
    cheese, grated (e.g. Cheddar or mozzarella)
  • 2 tbsp
    butter
  • 2 tbsp
    breadcrumbs
  • Optional
    splash of milk for thinning ricotta (if desired)
1
Preheat your oven to fan 180°C.
2
Bring a large pan of salted water to the boil. Cook the fusilli according to the packet instructions until al dente, then drain well.
3
Peel and finely dice the onion. Wash the spinach leaves thoroughly and spin them dry.
4
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sauté the diced onion for around 3 minutes until it becomes soft and translucent. Add the spinach leaves, allowing them to wilt, then set the pan aside.
5
In a large ovenproof dish, mix together the cooked fusilli and the spinach mixture.
6
In a separate bowl, whisk together the ricotta, eggs and Pasta Allrounder seasoning. If the ricotta seems too thick, add a splash of milk to create a smoother mixture. Pour this over the pasta and spinach in the oven dish, ensuring everything is well coated.
7
Sprinkle the grated cheese evenly over the top of the pasta. Place the dish in the preheated oven and bake for 20 minutes.
8
Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and toast gently, stirring until they are golden brown.
9
Remove the dish from the oven, drizzle the breadcrumb butter mixture over the top, and return it to the oven for another 5–10 minutes, or until the crust is golden and crispy.
10
Remove from the oven and allow the pasta bake to cool slightly before serving. Enjoy this comforting and creamy spinach and ricotta pasta bake with a lovely crispy topping!

Nutritional information: (Per person)

Calories
780 kcal

Carbohydrates
75 g

Protein
28 g

Fat
42 g

Method
1
Preheat your oven to fan 180°C.
2
Bring a large pan of salted water to the boil. Cook the fusilli according to the packet instructions until al dente, then drain well.
3
Peel and finely dice the onion. Wash the spinach leaves thoroughly and spin them dry.
4
Heat 2 tablespoons of olive oil in a large frying pan over medium heat. Sauté the diced onion for around 3 minutes until it becomes soft and translucent. Add the spinach leaves, allowing them to wilt, then set the pan aside.
5
In a large ovenproof dish, mix together the cooked fusilli and the spinach mixture.
6
In a separate bowl, whisk together the ricotta, eggs and Pasta Allrounder seasoning. If the ricotta seems too thick, add a splash of milk to create a smoother mixture. Pour this over the pasta and spinach in the oven dish, ensuring everything is well coated.
7
Sprinkle the grated cheese evenly over the top of the pasta. Place the dish in the preheated oven and bake for 20 minutes.
8
Melt the butter in a small saucepan over medium heat. Add the breadcrumbs and toast gently, stirring until they are golden brown.
9
Remove the dish from the oven, drizzle the breadcrumb butter mixture over the top, and return it to the oven for another 5–10 minutes, or until the crust is golden and crispy.
10
Remove from the oven and allow the pasta bake to cool slightly before serving. Enjoy this comforting and creamy spinach and ricotta pasta bake with a lovely crispy topping!

Nutritional information: (Per person)

Calories
780 kcal

Carbohydrates
75 g

Protein
28 g

Fat
42 g

Spinach and ricotta pasta bake

Try our delicious spinach and ricotta pasta bake for an easy, crowd-pleasing dinner. Made with creamy ricotta, tender spinach and plenty of cheese, this pasta bake is topped with crispy breadcrumbs for a perfect finishing touch. Seasoning is courtesy of Pasta Allrounder, the heavy lifter when it comes to fabulous flavour in pasta dishes. Whether you’re feeding the family or looking for a comforting dish to enjoy at home, this spinach and ricotta pasta bake is sure to be a favourite.

 

 

More pasta bakes

If you enjoyed our spinach and ricotta pasta bake, why not try some of our other delicious pasta bakes? From the classic tuna and mushroom pasta bake, bursting with rich tomato and cheesy flavours, to an Italian pasta bake with mince that’s creamy, our collection has something for everyone. Find your new favourite pasta bake today!

Ingredients

Persons
  • 1 tsp
    Pasta Allrounder
     Peps up pasta dishes in just a few pinches! £3.99 £88.67/kg incl. 0% tax, excl. shipping
    Discover more products
    Pasta Allrounder
  • 250 g
    fusilli pasta
  • 1
    small onion
  • 200 g
    baby spinach
  • 2 tbsp
    olive oil
  • 250 g
    ricotta cheese
  • 2
    eggs
  • 150 g
    cheese, grated (e.g. Cheddar or mozzarella)
  • 2 tbsp
    butter
  • 2 tbsp
    breadcrumbs
  • Optional
    splash of milk for thinning ricotta (if desired)

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