MealPlanned
- Lunch
- 45 min
- Pescatarian
- Vegetarian
Spinach and ricotta pasta bake
Pasta baked with spinach, ricotta, tomato sauce and mozzarella.
- Calories
- 531
- Protein
- 26 g
- Carbs
- 63 g
- Fat
- 20 g
Per serving. Makes 4 servings.
Ingredients
- 250 g Pasta, dry
- 250 g Ricotta
- 200 g Spinach
- 100 g Mozzarella
- 20 g Vegetarian hard cheese
- 0.3 tsp Ground nutmeg
- 4 servings Basic tomato sauce
Contains: Cereals containing gluten, Milk. Always check the labels of what you buy.
Method
- Heat the oven to 200°C (180°C fan).
- Cook the pasta for 2 minutes less than the pack says, then drain.
- Meanwhile, wilt the spinach in a pan with a splash of water, then squeeze out the liquid and chop. Mix with the ricotta and nutmeg.
- Toss the pasta with the tomato sauce and dot with spoonfuls of the spinach mixture. Tip into a baking dish.
- Tear over the mozzarella and grate over the hard cheese.
- Bake for 20 minutes until bubbling and golden.
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