Creamy ricotta with loads of fresh spinach stirred through penne pasta, topped with cheese and baked until bubbly and golden. Delicious.
30 Minutes. A recipe fit for hungry tummies. Vegetarian.
250g tub ricotta
250g rigatoni pasta
1 brown onion
2 garlic cloves
1.5 cups spinach
1 cup parmesan
Preheat oven & cook paste
Preheat oven to 200ºC on fan bake. Bring a pot of salted water to boil. Once boiling, cook pasta for 8 minutes. Reserve 1/3 cup of pasta water. Drain then return to pot.
Make paste bake
While the pasta is cooking, peel and finely dice the onion. Crush the garlic. Bring a fry pan to a medium to high heat with a drizzle of olive oil. Sauté the onion for 3 minutes. Add the garlic and spinach. Sauté for a further 2 minutes. Remove from heat.
Once pasta is cooked, stir the ricotta, reserved pasta water, parmesan, a generous drizzle of olive oil, zest of half the lemon, and cooked onion, spinach and garlic into the pot with the pasta. Season with salt and pepper.
Cook pasta bake
Transfer mix to an oven proof dish. Place in oven for 12 - 15 minutes. Remove from oven.
Allow pasta bake to rest for 5 minutes. Spoon into bowls and finish with a squeeze of lemon.
ABOUT THE COOK'S GROCER:
The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.
We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.