SPINACH AND RICOTTA PASTA BAKE RECIPE

The Spinach ricotta pasta paste is made with ricotta cream and a number of spinach is stirring thru pasta, crowned with pasta sauce, cheese after which baked until cheerful and golden. It tastes like spinach and ricotta scallop-but a quicker way to make!

SPINACH AND RICOTTA PASTA BAKE RECIPE
SPINACH AND RICOTTA PASTA BAKE RECIPE

This is a lazy Monday meal i've been making over time. I are aware of it's a bit special, but it's really delicious. It tastes like spinach and ricotta quality cannelloni or crammed shells – but without labor. 

Take a look at this Gooey pile, juicy deliciousness. No dry ricotta in my pasta bakes!

Seeing that this is a lazy meal, I made this with a shortcut of homemade pasta sauces. it's a recipe shortcut because I do not cook dinner it on a stove with sauteed onions and garlic as I usually do. All I did became add the seasoning pasta sauce without delay into the bottle of the passata tomato, shake It then pour over the roasted pasta.

To offset the passing of sauteed garlic and onion, I delivered an additional flavor to the sauce.

Passata tomatoes are the uncooked pulp of nerve-racking tomatoes, without a taste. it is bought in high bottles in the pasta segment of maximum supermarkets in Australia today, and charges around the same as canned tomatoes. if you're in the US or Canada, i've visible it at Walmart and right here are some of the Amazon-Mutti Italian manufacturers that i'm very good at the usage of and Cento a great price one. Or sub with what  as ketchup.

SPINACH AND RICOTTA PASTA BAKE RECIPE

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

SHORTCUT PASTA SAUCE

  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves , minced
  • 24 oz / 700g tomato passata (1 standard bottle) 
  • 1 tsp EACH onion and garlic powder
  • 2 tsp dried Italian Mixed Herbs 
  • 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:

  1. Preheat oven to 350F/180C.
  2. 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.
  3. Cook pasta for time per packet MINUS 1 minute. 
  4. SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  5. Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  6. Add pasta and stir to combine. Transfer to a heatproof baking dish.
  7. Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  8. Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  9. Serve while hot and fresh!

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