Spinach and Ricotta Pasta Bake Recipe
Spinach and ricotta pasta bake recipe - a super easy meat-free meal that requires just 15 minutes of prep. Nobody would ever know it's gluten-free and Coeliac-friendly! See the FAQ section for advice on making this dairy-free.
Servings 5 -6
Ingredients
- 200 g gluten-free dried pasta
- 250 g ricotta use mascarpone to keep it vegetarian
- 100 g mozzarella or cheddar cheese grated, plus extra to sprinkle on top
- 50 g grana padano or parmesan cheese grated (use grana padano to keep it vegetarian)
- 100 g spinach roughly chopped
- 400 g passata sieved tomatoes
- 2 tsp dried oregano
- 1 tbsp garlic-infused oil
- 1 tbsp tomato puree
- Salt and pepper to taste
- handful of fresh chives finely chopped to serve
Instructions
- Preheat the oven to 200C fan / 220C.
- Cook the pasta according to instructions in lightly salted water. Drain (keeping a little of the pasta water) and put to one side.
- In a large bowl mix together the ricotta, mozzarella/cheddar cheese and grana padano (or parmesan).
- Mix in the cooked pasta followed by a few tsp of pasta water. Then add your chopped spinach and season. If the mixture feels too thick just continue to add a little more pasta water.
- For the tomato sauce, mix together passata, oregano, garlic oil, salt and pepper in a small bowl.
- Put your pasta/ricotta/spinach mixture in a large oven proof dish (mine is 13x8in) then pour the tomato sauce on top, spreading it out.
- Cover in more grated mozzarella cheese and bake in the oven till golden - about 20-25 mins. Serve up with some fresh chives on top, enjoy!