Spinach and Ricotta Pasta Bake | Easy dinner recipe

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella reduces fat content while provolone is often less expensive.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy, while pecorino is usually cheaper.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Cover 300g (10oz) penne pasta with water and salt.

Cook the pasta one minute less than the package instructions; drain and set aside.

In a large bowl, combine 500g (1lb) ricotta cheese, 2 minced garlic cloves, salt, and black pepper; mix until combined.

Stir in the cooked pasta and add a splash of water if needed.

Transfer the mixture to a baking dish.

In a separate bowl, mix together 700g (24oz) tomato passata, 1 tablespoon olive oil, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon dried oregano, 1 teaspoon dried basil, 1 teaspoon dried parsley, 1 teaspoon sugar, salt, and black pepper.

Pour the tomato mixture over the ricotta and pasta mixture and spread evenly.

Top with 100g (1 cup) shredded mozzarella cheese.

Loosely cover with foil and bake for 25 minutes at 180°C (350°F).

Remove the foil and bake for a further 10 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens