Spinach,tomato & ricotta pasta bake.


Ingredients:

500 g pasta I uses cavatappi (nokkli)

1 can cherry tomatoes or fresh cherry tomatoes

1 can tomato pulp

4 cloves garlic chopped

400g sauted spinach

250 g ricotta

2 cups milk

2 eggs (the eggs I used were large if they are small use 3 eggs)

about 2 cups grated cheese ,I used a mixture of pecorino and asiago

1 teaspoon mixed Italian herbs or oregano ,or your fave herbs such as basil or thyme.

Method:

Cook the pasta until just al dente.

While the water for the pasta is boiling ,heat some oil in a sauce pan and fry the garlic ,be careful do not burn or it will be bitter.

Add the tomatoes and cook until bubbling.

Season with salt and pepper and add the Italian herbs.

then to it add the sauteed spinach .

Mix the ricotta with the milk and eggs ,season to taste and add some of the cheese ,mixing well.

When the pasta is ready ,strain then mix with the tomato & spinach.

Put the pasta mix in a greased oven dish.

Pour  the ricotta  ,eggs & milk and let it seep through the pasta.

Add the grated cheese on top and bake in a preheated 190 C oven until its golden and the ricotta mixture has set .

Leave a Reply

Your email address will not be published. Required fields are marked *

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.