Ricotta and tomato pasta bake

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Prep Time: 00:30
Servings: 6
Cooking Time: 00:40
Ingredients
  • 250ml - mozzarella cheese, grated
  • 750ml - spinach, chopped and steamed
  • 1 - large handful fresh basil leaves, chopped
  • - salt and freshly ground black pepper
  • 500g - ricotta cheese
  • 1 - large tin chopped tomatoes
  • 1 - egg
  • 15ml - grated lemon peel
  • 500g - spaghetti, cooked
Method
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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