Here is an appetizing introduction to the recipe, ranging from 350-500 characters, written before any headings. It should entice the reader and set the tone for the dish. This spinach & ricotta pasta bake is a comforting dish that combines tender pasta, creamy ricotta, and fresh spinach for a nutritious and satisfying meal. Ideal for family dinners or meal prepping, this recipe is simple to follow and delivers big on flavor.
Ingredients
– 300g pasta (penne or fusilli)
– 200g fresh spinach
– 250g ricotta cheese
– 100g mozzarella cheese, grated
– 50g Parmesan cheese, grated
– 2 cloves garlic, minced
– 1 egg
– Salt and pepper to taste
– Olive oil
– Fresh basil for garnish
Servings and Cooking Time
This recipe serves 4 people. Preparation time is about 15 minutes, and cooking time is approximately 30 minutes.
Nutritional Value
Per serving (1/4 of the dish): 350 calories, 20g protein, 30g carbohydrates, 15g fat, 3g fiber. This is based on one serving size and may vary based on specific ingredient brands.
Step-by-Step Cooking Process
1. Preheat the oven to 180°C (350°F).
2. Cook the pasta according to package instructions until al dente.
3. In a large skillet, heat olive oil and sauté garlic until fragrant.
4. Add the fresh spinach and cook until wilted.
5. In a bowl, combine ricotta cheese, egg, salt, and pepper.
6. Mix the cooked pasta with the spinach and ricotta mixture.
7. Transfer the pasta mixture to a baking dish.
8. Top with grated mozzarella and Parmesan cheese.
9. Bake for 25-30 minutes until golden and bubbly.
10. Remove from the oven and let it rest for a few minutes before serving.
Alternative Ingredients
You can substitute ricotta with cottage cheese for a lighter option. If you prefer a vegan version, use plant-based cheeses and a flax egg instead of a regular egg.
Serving and Pairings
This pasta bake pairs beautifully with a side salad or garlic bread. For a complete meal, serve it with a glass of white wine or a refreshing lemonade.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave. This dish can also be frozen for up to 2 months; just ensure it’s well-wrapped.
Cooking Mistakes
- Overcooking the pasta can lead to mushiness; cook until al dente.
- Not draining excess water from spinach can make the dish watery.
- Using low-quality cheese can affect the flavor; choose good quality.
- Skipping the resting time after baking can result in a messy serving.
- Not seasoning adequately can make the dish bland; taste as you go.
Helpful Tips
- Experiment with different pasta shapes for variety.
- Add some crushed red pepper for a spicy kick.
- Top with extra herbs for freshness before serving.
- Make it ahead of time and bake just before serving.
FAQs
Can I use frozen spinach instead of fresh?
Yes, frozen spinach works well. Just thaw and drain it thoroughly before using to avoid excess moisture in the dish.
Can I make this pasta bake ahead of time?
Absolutely! You can assemble it a day ahead and store it in the fridge. Just bake it when you’re ready to serve.
What can I use instead of egg in this recipe?
You can use a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water) as a great egg substitute.
How do I know when the pasta bake is done?
It’s done when the top is golden brown and the cheese is bubbly. A toothpick inserted in the center should come out clean.
Can I add meat to the pasta bake?
Yes, cooked chicken or sausage can be added for extra protein and flavor.
Conclusion
This spinach & ricotta pasta bake is not only delicious but also an easy and flexible dish that can accommodate various dietary preferences. Whether you enjoy it fresh from the oven or as leftovers, it’s sure to become a family favorite!
Spinach & Ricotta Pasta Bake
Ingredients
- 300 g pasta penne or fusilli
- 200 g fresh spinach
- 250 g ricotta cheese
- 100 g mozzarella cheese grated
- 50 g Parmesan cheese grated
- 2 cloves garlic minced
- 1 egg
- Salt and pepper to taste
- Olive oil
- Fresh basil for garnish
Instructions
- Preheat the oven to 180°C (350°F).
- Cook the pasta according to package instructions until al dente.
- In a large skillet, heat olive oil and sauté garlic until fragrant.
- Add the fresh spinach and cook until wilted.
- In a bowl, combine ricotta cheese, egg, salt, and pepper.
- Mix the cooked pasta with the spinach and ricotta mixture.
- Transfer the pasta mixture to a baking dish.
- Top with grated mozzarella and Parmesan cheese.
- Bake for 25-30 minutes until golden and bubbly.
- Remove from the oven and let it rest for a few minutes before serving.
