Spinach and Ricotta Pasta Bake
My phone beeps while I am walking around the supermarket thinking about what to make for dinner, with a picture and a caption “please mum can this be dinner”. It looked delicious and I decided to make it.
Thinking about what’s for dinner every night can be a pain. I read a caption once that said “What! you want dinner every night”. I know that feeling. Its not the cooking for me, its the thinking of what to cook.
This meal was delicious, quick to make and healthy for the family. Thanks Isabel please send me more photos of what to make for dinner!
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Recipe
serves 4
16 jumbo pasta shells
3 cups of baby spinach leaves, roughly chopped
340g ricotta cheese
3 tbsp parmesan cheese, grated
2 eggs
handful fresh basil leaves, finely chopped
Tomato Sauce:
200g canned crushed tomatoes
½ garlic clove, crushed
¼ small brown onion, finely diced
½ tsp olive oil
¼ tsp mixed herbs
Salt, to taste
Ground black pepper, to taste
Preheat the oven to 175C
Cook pasta until al dente (see the pasta packet for recommended cooking time). Drain well and set aside.
Heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook for 4-5 minutes until softened, stirring occasionally. Add the crushed tomatoes and 1/2 cup water and mixed herbs, reduce the heat to medium-low, and cook for 10-15 minutes. Season with salt and pepper, if desired and set aside.
Place the spinach, ricotta, parmesan cheese, egg, basil leaves, salt and pepper in a medium bowl and mix until well combined.
Pour half of the tomato sauce into a medium baking dish and spread evenly over the base. Stuff the cooked shells with the spinach and ricotta mixture and place in the baking dish. Cover the shells with the remaining tomato sauce.
Cover with aluminium foil and bake in the preheated oven for 20-25 minutes. Remove the foil and cook for a further 10-15 minutes until the sauce is bubbling and the top begins to brown.
Serve with a green salad