Ricotta & Spinach Pasta Bake

Name: Ricotta & Spinach Pasta Bake
Cook time: 25 min
Yield: 4 servings
Ingredients: 3 tbsp pine nuts (Optional); Parmesan or pecorino (Optional); 2 red onions; 4 garlic cloves; 800 g chopped tomatoes; 2 tbsp Balsamic vinegar; 300 g large pasta shells; 350 g ricotta; 4 tbsp parmesan or Pecorino; 200 g spinach; fresh basil; 1 egg; lemon zest

A vegetarian dish that combines hard cheese, ricotta, wilted spinach & basil spooned into large pasta shells.

Yield4 servings

Cook time25 minutes

Ingredients

For the tomato sauce

Directions

1
Cook the pasta shells until they are just al dente, about 8 minutes. Drain.
2
Soften the onion & garlic in a little oil for 5 minutes then add the balsamic vinegar and chopped tomatoes. Season & simmer for 20 minutes.
3
Put the spinach into a colander & pour over boiling water so that it wilts. Press out the water & chop.
4
Combine the ricotta, cheese, egg, basil, lemon zest & spinach.
5
Transfer the tomato sauce into an oven proof dish. Spoon the ricotta mix into each shell & nestle each in the sauce.
6
Top with extra cheese & bake at 190 degrees, 170 fan for 25 minutes.

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