Ricotta and tomato pasta bake

Prep Time: 00:30
Servings: 6
Cooking Time: 00:40
  • 500g - ricotta cheese
  • 1 - large handful fresh basil leaves, chopped
  • 1 - egg
  • 15ml - grated lemon peel
  • 250ml - mozzarella cheese, grated
  • - salt and freshly ground black pepper
  • 500g - spaghetti, cooked
  • 750ml - spinach, chopped and steamed
  • 1 - large tin chopped tomatoes
Ricotta cheese is a versatile, low fat ingredient that enhances the flavours of any dish.
Preheat the oven 180°C.

Mix the ricotta, basil, egg, lemon peel and three-quarters of the mozzarella cheese in a mixing bowl and season well.

Spoon half the spaghetti into an ovenproof dish. Spoon half the ricotta mixture on top of the pasta, followed by the spinach and the tomatoes.

Now spoon the other half of the spaghetti on top and end with the last half of the ricotta mixture. Sprinkle the remaining mozzarella cheese on top.

Bake for about 35 – 40 minutes, or until golden brown on top. Serve hot with salad.

Words and image: Home

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