Spinach & Ricotta Pasta Bake
50 min633 kcal each
A vegetarian bake with a creamy ricotta-spinach layer and a bubbling mozzarella top. The protein comes from the cheese, not the meat.
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Plan this recipeIngredients
for 4 servings- Whole-wheat pasta shapes, dry320 g
- Ricotta, part-skim500 g
- Mozzarella, grated120 g
- Baby spinach300 g
- Canned chopped tomatoes600 g
- Onion1 piece
- Egg1 piece
- Garlic3 clove
- Olive oil2 tsp
- Fresh basil10 g
- Ground nutmeg1 pinch
- Salt1 tsp
Method
Prep 15 min · cook 35 min- Heat the oven to 200 °C. Boil the pasta for 2 minutes less than the packet says.
- Soften the onion and garlic in the oil, add the tomatoes and simmer for 8 minutes.
- Wilt the spinach, squeeze it dry and chop it. Beat it into the ricotta with the egg, nutmeg and salt.
- Toss the pasta with the tomato sauce and spread half of it in a dish. Spoon over the ricotta mixture, then the rest of the pasta.
- Top with the mozzarella and bake for 20–25 minutes, until golden. Scatter with basil.
Nutrition
per servingCal
633
Protein
38g
Carbs
77g
Fat
21g
Of 8.1g of sugar per serving, 0g is added sugar.
Of 21g of fat per serving, 10g is saturated.
