Recipe

Ricotta and spinach pasta bake

  • 1 hr 20 mins cooking
  • Serves 4
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Ingredients

Ricotta and spinach pasta bake
  • 32 pasta shells (280g)
  • 500 gram spinach, trimmed
  • 600 gram low-fat ricotta cheese
  • 2 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon finely chopped fresh mint
  • 700 gram bottled tomato pasta sauce
  • 1/2 cup (125ml) chicken stock
  • 2 tablespoon finely grated parmesan cheese

Method

Ricotta and spinach pasta bake
  • 1
    Cook pasta in large saucepan of boiling water, 3 minutes; drain. Cool 10 minutes.
  • 2
    Preheat oven to 180°C/160°C fan-forced.
  • 3
    Boil, steam or microwave spinach until wilted; drain. Chop spinach finely; squeeze out excess liquid.
  • 4
    Combine spinach in large bowl with ricotta and herbs; spoon mixture into pasta shells.
  • 5
    Combine sauce and stock in oiled shallow 2-litre (8-cup) ovenproof dish. Place pasta shells in dish; sprinkle with parmesan.
  • 6
    Bake, covered, about 50 minutes or until pasta is tender. Bake, uncovered, 10 minutes or until browned lightly. Remove from oven; stand 10 minutes.

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