A delightful blend of ricotta and spinach in a creamy pasta casserole, perfect for a hearty and comforting meal.
Prep
20 min
Cook
30 min
Total
60 min
Servings
6
Difficulty
Easy
Ingredients
Main Ingredients
Instructions
Cook the pasta
Bring a large pot of salted water to a boil. Add the penne pasta and cook until al dente, about 8 minutes. Drain and set aside.
Pro tip: Cooking the pasta to al dente ensures it doesn't overcook in the oven.
Prepare the spinach mixture
In a large skillet, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add minced garlic and cook for an additional minute. Stir in the chopped spinach and cook until wilted.
Pro tip: Fresh spinach will wilt down significantly, so don't worry if it seems like a lot initially.
Combine with ricotta
Remove the skillet from heat and stir in the ricotta cheese, mixing well with the spinach mixture. Add salt, pepper, and oregano.
Pro tip: Ensure the mixture is well combined for even flavour distribution.
Assemble the casserole
Preheat your oven to 180°C (350°F). In a large baking dish, spread a thin layer of tomato sauce. Add half of the cooked pasta, then layer with the spinach ricotta mixture and half of the mozzarella cheese. Repeat with the remaining pasta, sauce, and mozzarella cheese.
Pro tip: Layering the ingredients helps create distinct flavours in every bite.
Top with Parmesan
Sprinkle the grated Parmesan cheese over the top of the assembled casserole.
Pro tip: The Parmesan will add a deliciously crispy and golden top.
Bake the casserole
Place the baking dish in the preheated oven and bake for 25-30 minutes, until the cheese is melted and bubbly.
Pro tip: Let the casserole crisp up slightly for an extra tasty texture.
Tips & Tricks
Serving Suggestions
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