Tomato, Ricotta And Spinach Pasta Bake

Written By Admin Thursday, 7 February 2019 Add Comment

Tomato, Ricotta And Spinach Pasta Bake

Great as a quick mid-week supper using up any leftovers, or by adding a few special ingredients ‘Pasta Al Forno’ can be transformed into a fabulous feast for a hoard of ravenous family and friends

Makes: 1 - 4

Prep Time: 0 Hours 10 Mins

Cook Time: 0 Hours 15 Mins

Total Time: 0 Hours 25 Mins

Ingredients

· 375 g fusilli pasta

· 6 slices of prosciutto, torn into pieces

· 400 g baby spinach cans Cirio Cherry Tomatoes

· 200 g ricotta cheese

· 100 ml milk

· 1 garlic clove, peeled and minced

· 1 tsp. dried oregano

· 20 g Parmesan cheese, grated

· Extra Virgin Olive Oil for drizzling

Directions

1. Preheat the oven to 180°C (fan assisted)/ 375°F/ Gas Mark 4. Cook the pasta in a large pan of salted boiling water for slightly less time than the packet instructions. Drain and put into a large ovenproof dish.

2. Add the spinach, Cirio Cherry Tomatoes, ricotta, milk, garlic, oregano and half the prosciutto and fold gently with a large spoon. Season with salt and fresh black pepper and top with the remaining prosciutto, parmesan and drizzle with extra virgin olive oil.

Full Recipe: Click Here

Created: BANKHEALTHY