Spinach & Ricotta Pasta Bake

• servings: 6 servings
• active time: 15 minutes
• total time: 55 minutes

Ingredients

300g / 10 oz ziti pasta, (uncooked, or other short pasta of choice)

1 1/2 cups mozzarella cheese (, shredded, or more! For topping)

1 lb / 500 g ricotta (Note 1)

1/2 cup parmesan cheese (, grated)

2 garlic cloves (, crushed)

350g / 12oz frozen chopped spinach, (thawed and excess liquid pressed out)

1 cup mozzarella cheese (, shredded)

3/4 tsp salt & pepper

1 tbsp extra virgin olive oil

2 garlic cloves (, minced)

700g / 24oz tomato passata (1 standard bottle, Note 2)

1 tsp EACH onion and garlic powder

2 tsp dried Italian Mixed Herbs (Note 3)

1/2 tsp dried chili flakes (, to taste, optional)

1 tsp sugar

1 tsp salt

Black pepper

2 tbsp water (if needed)

Parmesan cheese (, grated)

Directions

Preheat oven to 350F/180C.

Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.

Cook pasta for time per packet MINUS 1 minute.

SCOOP OUT 1 mugful pasta cooking water, drain and set aside.

Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.

Add pasta and stir to combine. Transfer to a heatproof baking dish.

Top with Pasta Sauce, top with cheese. Loosely cover with foil.

Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.

Serve while hot and fresh!

Nutrition

• Calories: 569 kcal
• Total Fat: 26 g
• Saturated Fat: 14 g
• Cholesterol: 81 mg
• Sodium: 1346 mg
• Total Carbohydrate: 53 g
• Dietary Fiber: 5 g
• Total Sugars: 8 g
• Protein: 32 g