Spinach Ricotta Pasta Bake

A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
300g / 10 oz ziti pasta, uncooked, or other short pasta of choice
1.5 cups (150g) mozzarella cheese , shredded (or more!)

  • 1 lb / 500 g ricotta (Note 1)
  • 1/2 cup (50g) parmesan cheese , grated
  • 2 garlic cloves , crushed
  • 350g / 12oz frozen chopped spinach, thawed and excess liquid pressed out
  • 1 cup (100g) grated Mozzarella cheese
  • 3/4 tsp salt & pepper


  • 1 tbsp extra virgin olive oil
  • 2 garlic cloves , minced
  • 24 oz / 700g 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


  1. Preheat oven to 350F/180C.
  2. 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.
  3. Cook pasta for time per packet MINUS 1 minute. 
  4. SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
  5. Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
  6. Add pasta and stir to combine. Transfer to a heatproof baking dish.
  7. Top with Pasta Sauce, top with cheese. Loosely cover with foil.
  8. Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
  9. Serve while hot and fresh!

 Recipe Notes:
1. Ricotta - Some ricottas are soft and creamy, others are a bit drier and more crumbly. Use pasta cooking water to loosen ricotta so it can be tossed through the pasta (see video for consistency).
Spinach - or use 1 large bunch of fresh, shredded.
3. Mixed Italian Herbs is a dried herb mix you can get from the supermarket which costs the same as other herbs. You can substitute with a mix of other dried herbs - basil, parsley, oregano and thyme go particularly well.
4. Tomato passata is strained pureed canned tomatoes. Readily available in supermarkets nowadays, usually alongside pasta sauces, same price as canned tomatoes. US/Canada best sub - what you know as Tomato Sauce (eg. Hunts)
5. Storage - Keep leftovers in the fridge and reheat in microwave. To freeze, assemble but do not bake, then freeze. Thaw then bake per recipe.

Iklan Atas Artikel

Iklan Tengah Artikel 1

Iklan Tengah Artikel 2

Iklan Bawah Artikel