Spinach and Ricotta Pasta Bake
Spinach and Ricotta Pasta Bake



  • 400g wholemeal penne pasta
  • 1 tbsp oil
  • 1 chopped onion
  • 6 chopped garlic cloves
  • 1 tsp sweet smoked paprika
  • 250g roasted red capsicum from a jar, chopped
  • 700g passata
  • 400g tin of chopped tomatoes
  • 1 tsp dried oregano
  • 200g ricotta
  • 12 sage leaves, finely chopped
  • Handful of chopped basil leaves
  • 125g mozzarella, chopped
  • Salt and pepper
  • Mixed leaves, to serve
  • Cook the pasta in boiling salted water until al dente. Set a large saucepan over a high heat, and saute the onion in a little oil for 5 minutes to soften. Add the garlic, gently fry for 2 minutes, then stir in the paprika and cook for 1 minute more. Add the roasted red capsicum, passata, tomatoes, and oregano, along with 100ml water. Cook for 5-10 minutes.
  • Mix the ricotta and sage in a bowl and season well. Drain the pasta, and preheat the oven to 220C. Stir the spinach and basil into your sauce, season to taste, and mix in the pasta. Transfer to a baking dish, scatter with mozzarella and dot with your ricotta mixture, then bake in the oven for 25 minutes. Serve with salad.
30 mins
6 serving

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