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SPINACH AND RICOTTA PASTA BAKE
100%
1
By James

SPINACH AND RICOTTA PASTA BAKE

9 steps
A pasta bake is a great recipe to have in your arsenal. This one takes the classic flavour combination of spinach and ricotta and adds the sweetness of roasted peppers and tempting creaminess of melting mozzarella,
Updated at: Wed, 16 Aug 2023 16:18:31 GMT

Nutrition balance score

Great
Glycemic Index
45
Low
Glycemic Load
28
High

Nutrition per serving

Calories400.5 kcal (20%)
Total Fat11.6 g (17%)
Carbs60.7 g (23%)
Sugars4.5 g (5%)
Protein18.4 g (37%)
Sodium375.5 mg (19%)
Fiber10.1 g (36%)
% Daily Values based on a 2,000 calorie diet

Ingredients

6 servings

400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
400gwholewheat penne
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
1 Tbspvegetable oil
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
1onion
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
6garlic cloves
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
1 tspsweet smoked paprika
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
250groasted peppers
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
400gtin
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
chopped tomatoes
400g wholewheat penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g roasted peppers (from a jar), diced 700g jar passata 400g tin chopped tomatoes 1 tsp dried oregano
1 tspdried oregano
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
100mlwater
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
200gricotta cheese
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
sage leaves
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
150gbaby spinach
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
basil leaves
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
125glight mozzarella
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
15gParmesan
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
Sea salt
100ml water 200g ricotta cheese A small handful of sage leaves (about 12), finely chopped 150g baby spinach A handful of basil leaves, roughly chopped 125g light mozzarella, diced 15g Parmesan, finely grated Sea salt and freshly ground black pepper
black pepper
Mixed salad to serve
mixed salad
to serve

Instructions

Step 1
Preheat the oven to 220°C/Fan 200°C/Gas 7.
Step 2
2 Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook, according to the packet instructions, until al dente.
Step 3
3 Meanwhile, set another large pan over a high heat and add the oil. When hot, add the onion and sauté for 4-5 minutes until ftened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute.
Step 4
Add the roasted peppers, passata, tomatoes and oregano. Pour the 100ml water into the passata jar, swirl it around then pour into the pan. Bring to a gentle simmer and cook for 5-10 minutes.
Step 5
5 Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.
Step 6
6 Drain the pasta in a colander and rinse under cold
Step 7
running water to cool completely. Drain and set aside.
Step 8
7 Stir the spinach and basil through the pepper and tomato sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32 x 28cm and 6-7cm deep, spreading it evenly.
Step 9
8 Scatter over the diced mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20-25 minutes. Serve with a bowl of mixed leaves on the side.

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