Spinach And Baked Ricotta Pasta

A delicious and easy vegetarian meal that’s perfect for two. The creamy and tangy baked ricotta pairs perfectly with the earthy spinach.

Key Details

  • Serves: 2 people
  • Prep time: 5 minutes
  • Cook time: 25-30 minutes
  • Difficulty: Easy

Ingredients

  • 200g ricotta cheese
  • 200g penne pasta
  • 100g fresh spinach
  • 2 tbsp olive oil
  • 125ml white wine
  • 1/2 tsp chilli flakes
  • Zest of 1 lemon
  • Salt and pepper to taste

  • 200g ricotta cheese
  • 200g penne pasta
  • 100g fresh spinach
  • 2 tbsp olive oil
  • 125ml white wine
  • 1/2 tsp chilli flakes
  • Zest of 1 lemon
  • Salt and pepper to taste

Preheat the oven to 180°C/350°F/gas 4.

In a baking dish, place the ricotta cheese and drizzle with olive oil, white wine, and chilli flakes.

Bake the ricotta in the preheated oven until golden brown, about 20-25 minutes.

Remove the dish from the oven and add the fresh spinach on top of the baked ricotta.

Return the dish to the oven for an additional 2 minutes to allow the spinach to wilt slightly.

Meanwhile, cook the penne pasta according to package instructions until al dente.

Once the spinach is wilted, remove the dish from the oven and stir the spinach into the baked ricotta.

Drain the cooked penne pasta and add it to the baked ricotta mixture. Gently toss to combine.

Grate lemon zest over the pasta and season with salt and pepper to taste.

Serve the baked ricotta with spinach pasta hot and enjoy!

Leave a Reply

Your email address will not be published. Required fields are marked *