Spinach and Ricotta Pasta Bake

This Spinach and Ricotta Pasta Bake will be one of your favourite vegetable comfort meals with its creamy and satisfying texture and deliciously light flavour. It is the perfect comfort meal!

I do love a bowl of pasta and I do love a Greek spanakopita so I decided to try and combine the two. I am always making spanakopita as I grow so much silverbeet spinach in my backyard but as the season has changed so did my craving for it and so I decided to experiment with spinach and pasta. Even though summer is on its way, I still love a pasta bake. Something about a tray of comfort food that makes my mouth water regardless the season. This pasta bake will feed the whole family with a handful of ingredients and minimal effort. Full of flavour, super simple, creamy and delicious!

So let’s look ingot the ingredients. Firstly I am not a fan of frozen spinach. I have never used it and I never will. It gives everything a different taste and flavour. Every time I order a spinach and ricotta roll or triangle, I can tell when frozen spinach has been used and often I can’t eat it. Call me spinach-snobby but trust me, once you start making everything with fresh spinach you won’t look back. Therefore fresh spinach is a must.

As for the ricotta, I prefer to use fresh ricotta rather than the ones in the containers. Fresh ricotta has a smooth and creamy texture and a light fresh flavour. You can always find fresh ricotta at your local deli or supermarket deli.

As for the milk, I would use whole or lite milk (not skim) as it helps with keeping the bake more creamy and moist.

Now you may have noticed that I have written 350g pasta. Why? Because most gluten free packets of pasta are 250-350g (for quadruple the cost of wheat pasta I might add). If you would like to make this recipe with wheat pasta, (they come in 500g packets), I would increase the spinach, ricotta, eggs and milk to make up for the difference.

Okay so now about the process. Super easy as I always try to cut out on a lot of extra steps. After boiling the pasta (which can be done the night before if you are short on time) all you need to do is add everything to a bowl, combine and then pour into a baking dish. Bake and serve. That’s it. Yeah I know… I love easy and delicious recipes too!

If you are after a side dish then a simple salad or some baked pumpkin and dutch carrots would go really nicely too. You can bake the vegetables at the same time you bake the pasta. Just drizzle over then some sea salt, pepper, a pinch of nutmeg and plenty of extra virgin olive oil. You’ll love it.

Hope you enjoy this recipe as well and once again I would love to know how you go and what you thought of it! Enjoy x

Serves 4

350g penne pasta

200g silverbeet spinach, finely chopped

400g fresh ricotta

6 eggs

350ml milk

150g parmesan cheese

3 tbs extra virgin olive oil

1 tbs dried Greek oregano

Sea salt and pepper

1. Boil pasta according to packet instructions. Drain and then place back into the same pot and drizzle the extra virgin olive oil and mix well to coat evenly. Set aside.

2. Preheat oven to 180C fan forced and line baking dish with baking paper. Tray dimensions 25cm x 20cm.

3. In a large bowl combine the eggs, ricotta, milk, oregano, sea salt and pepper. Mix to combine.

4. Add the spinach and parmesan cheese. Mix to combine.

5. Add the pasta. Mix to combine.

6. Spoon into baking dish and cover with a piece of baking paper. Bake for 35 minutes.

7. Remove baking paper and turn dish around in oven to evenly coat and bake until golden brown. Bake for a further 15 minutes.

8. Allow Spinach and Ricotta Pasta Bake to cool for 15 minutes before serving.

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