This pasta dish is ideal for a midweek vegetarian family meal – there’s zero fuss here. Just hearty goodness and delicious vegetarian dinner. You don’t even have to make a sauce! Are you ready for your new favourite pasta dish? Enter.. Spinach and Ricotta Pasta Bake of dreams. I LOVE Ricotta and Spinach cannelloni or stuffed pasta shells, but honestly? Who has got time to faff about stuffing a pasta shell on a weeknight (or possibly any time?) Always looking for a shortcut, I tried just flinging everything in and it is blooming DELICIOUS. Add a cheat tomato mixture on top (no tomato sauce cooking needed) and here it is… my dream midweek veggie meal.I love the combo of spinach and ricotta so much that I also created a slow cooker version – Spinach and Ricotta Lasagne (really worth a try if you love the convenience of slow cooking!)
Why you’ll love this Spinach and Ricotta Pasta recipe
⭐️ All. That. Cheese! ⭐️ Super easy and no sauce cooking required. ⭐️ Vegetarian and features 2 of your 5 a day I love serving up vegetarian pasta dishes throughout the week because they’re a nice way to reduce meat intake, are such good value for money and help us to be a little more creative with flavours. Creamy pastas are a thing of wonder, and they often taste so much more special than the effort reflects. This is especially true if you’re turning it into a pasta bake too, which involves the ability to prep it ahead of time, and not having to make an elaborate sauce. My other favourites include Tuna Pasta Bake, Meatball Pasta Bake and Chicken & Bacon Pasta Bake. Can you reheat Spinach and Ricotta Pasta? Reheat fully in the microwave or on the hob with a dash of water before serving. Can you freeze Spinach and Ricotta Pasta? I’m not a big fan of pasta from the freezer, but all that said, it’s still edible when defrosted and reheated fully. It can just go a bit squishy and overcooked, so it’s down to your personal preference. If you’re using fresh spinach, do not boil it for 10 minutes. Just add it to the pasta in boiling water for 2 minutes before draining. If you would like a wetter, creamier sauce, you can use two packs of ricotta instead of one (so 500g). When you drain the pasta and spinach, allow a little water to remain. This tasty, starchy water will make a sauce with the ricotta. To do this, I tend to just drain it in a sieve very quickly to get the majority, but not ALL, of the water out. Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
