Spinach and Cheese Pasta Bake
Servings: 6
Calories: 708kcal
Spinach and Cheese Pasta Bake has the comforting, cheesy flavours we all crave at the end of a long day. This nutritious vegetarian delight can be on the table in just 30 minutes and it’s easily customisable.
Ingredients
- 400 g small pasta (I used malfade, but penne, rigatoni or small shells are also great)
- 375 g ricotta (see note 1 for extra add-ins)
- 300 g freshly shredded mozzarella
- 100 g freshly grated parmesan
- 130 g baby spinach (can be substituted with 250 g/9 oz frozen spinach, thawed and excess moisture squeezed out)
- 1 lemon, zested (see note 2)
- 1 tsp freshly grated garlic
- ½ tsp sea salt flakes
- ½ tsp freshly cracked black pepper
- 500 g good-quality tomato pasta sauce
- 125 g pesto (store-bought or homemade)
- 20 g panko breadcrumbs
- Olive oil spray
TO SERVE
- Olive oil
- Chilli (red pepper) flakes (optional)
Instructions
- Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
- Par-cook the pasta – Cook the pasta according to the packet instructions minus 2 minutes, as it will continue to cook in the oven.
- Make the cheese and spinach mix – Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt and pepper in a large bowl.
- Add the pasta – Drain the pasta and add it to the ricotta mixture. Mix with a wooden spoon until well combined (see note 3).
- Spoon ½ cup of the pasta sauce into the base of a large baking dish. Add in the cheesy pasta, then dollop spoonfuls of the pesto on top. Top with the remaining pasta sauce.
- Add the topping – Sprinkle the top with the breadcrumbs and the remaining parmesan.
- Spray the top generously with olive oil.
- Bake – Bake in the top half of the oven for 10–12 minutes until golden brown on top.
- Finish under the grill (broiler) – Turn the oven to grill (broil) and cook for a further 1–2 minutes, or until the top is extra crispy – don’t go too far away as this will happen quickly.
- Serve – Serve drizzled with olive oil and a sprinkle of chilli flakes (if using).
Notes
Note 1 – Boost with extra protein by stirring in 200 g (7 oz) of shredded chicken or 100 g (3½ oz) of chopped ham in step 3.
Note 2 – The lemon zest is optional but adds a tremendous amount of flavour to the final dish, so I highly recommend leaving it in!
Note 3 – Seasoning in this dish is important! Make sure you taste the pasta mixture before baking to ensure the salt level is to your liking.
Make Ahead
Assemble to the point of being baked, then wrap tightly in foil and freeze for up to 3 months. Thaw completely in the fridge overnight before baking, covered, for 30 minutes in a 200°C (400°F) (180°C/350°F fan-forced) oven, then uncovered for 15 minutes until golden brown and warmed through.Leftovers
Cooked Spinach and Cheese Pasta Bake can be refrigerated for up to 2 days, or frozen for up to 2 months in an airtight container. Thaw completely in the fridge before reheating for best results and reheat in the microwave.Nutrition Facts
Spinach and Cheese Pasta Bake
Amount per Serving
Calories
708
% Daily Value*
Fat
34
g
52
%
Saturated Fat
16
g
100
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
7
g
Cholesterol
88
mg
29
%
Sodium
1491
mg
65
%
Potassium
687
mg
20
%
Carbohydrates
66
g
22
%
Fiber
5
g
21
%
Sugar
7
g
8
%
Protein
35
g
70
%
Vitamin A
3578
IU
72
%
Vitamin C
22
mg
27
%
Calcium
622
mg
62
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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