Spinach & Ricotta Pasta Bake

Pasta

• 300 g ziti pasta (or other short pasta)
• 150 g mozzarella cheese, shredded (for topping)

Ricotta Mixture

• 500 g ricotta
• 50 g parmesan cheese, grated
• 2 cloves garlic, crushed
• 350 g frozen chopped spinach, thawed and excess liquid pressed out
• 100 g mozzarella cheese, shredded
• 0.75 tsp salt & pepper

Shortcut Pasta Sauce

• 1 tbsp extra virgin olive oil
• 2 cloves garlic, minced
• 700 g tomato passata (1 standard bottle)
• 1 tsp onion powder
• 1 tsp garlic powder
• 2 tsp dried Italian mixed herbs
• 0.5 tsp dried chilli flakes (optional)
• 1 tsp sugar
• 1 tsp salt
• black pepper
• 2 tbsp water (if needed)

To Serve

• parmesan cheese, grated

Method

1. 1

   Preheat oven to 180°C / 350°F.

2. 2

   Pasta Sauce: Pour out about ¼ 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. 3

   Cook pasta for time per packet MINUS 1 minute.

4. 4

   Scoop out 1 mugful of pasta cooking water, drain and set aside.

5. 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. 6

   Add pasta and stir to combine. Transfer to a heatproof baking dish.

7. 7

   Top with pasta sauce, top with cheese. Loosely cover with foil.

8. 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. 9

   Serve while hot and fresh.