Spinach and Ricotta Pasta Bake

Name: Spinach and Ricotta Pasta Bake
Cook time: 35 min
Total time: 35 min
Cuisine: Italian
Ingredients: 500 g penne (rigatoni or fusilli); 1 x 360g jar Ballymaloe 100 Recipe Sauce; 1 bunch fresh basil; 1/2 tsp chilli flakes (optional); 1 x 125g ball fresh mozzarella; 2 handfuls grated mozzarella; 350 g (frozen) chopped spinach; 500 g ricotta; 50 g freshly grated Parmesan cheese

Serves 4

Cook: 35 mins

Serves 4

500 g penne rigatoni or fusilli

1 x 360g jar Ballymaloe 100 Recipe Sauce

1 bunch fresh basil

1/2 tsp chilli flakes optional

1 x 125g ball fresh mozzarella

2 handfuls grated mozzarella

350 g (frozen) chopped spinach

500 g ricotta

50 g freshly grated Parmesan cheese

Method

Step 1

Prep: Preheat the oven to 200°C (180°C fan).

Step 2

Bring a large saucepan of salted water to a boil. Add the pasta and cook according to the packet instructions, until al dente. Drain (save a cup of the pasta cooking water), then transfer it back to the saucepan.

Step 3

In a large bowl, mix the spinach, ricotta, grated mozzarella as well as half of the grated parmesan cheese to make the ricotta mixture. Season to taste. Add the pasta cooking water to make it creamer if needed.

Step 4

Stir the pasta into the ricotta mixture and combine.

Step 5

Transfer the pasta to a heatproof baking dish and pour the Ballymaloe 100 Recipe Sauce on top. Tear the fresh mozzarella into strips and scatter it over the pasta along with remaining parmesan.

Step 6

Bake in the oven for 20 minutes. Loosely cover the baking dish with foil if needed.

Step 7

Remove the dish from the oven and allow to stand for 5 minutes.

Chef's Tips

Scatter over some basil to garnish, then serve straight to the table with garlic bread and a lightly dressed green salad on the side.