Spinach and Ricotta Pasta Bake

4 standard portions

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Ingredients

• 280 g Penne pasta
• 200 g Spinach (chopped)
• 250 g Ricotta
• 40 g Parmesan (grated)
• 1 tsp Olive oil
• 2 Shallots (large; diced)
• 2 Garlic clove (crushed)
• 400 g Cherry tomatoes (canned)
• 1 Roasted red peppers (diced)
• 4 Sun-dried tomatoes (diced)
• 1 pinch Fine sea salt and ground black pepper
• 0.5 tsp Dried thyme
• 40 g Mature cheddar (grated)
• 5 g Fresh basil (chopped)

Method

1. Preheat your oven to 190°C/170°C(fan)/375°F/Gas 5.
2. Cook 280 g Penne pasta for 8-10 minutes. You don't want to fully cook it.
3. In a bowl, mix together 200 g Spinach, 250 g Ricotta, 0.5 tsp Dried thyme, 40 g Parmesan and 1 pinch Sea salt and black pepper. Set aside.
4. Heat 1 tsp Olive oil and sauté 2 Shallots and 2 Garlic clove until softened (about 3-4 minutes). Add 400 g Cherry tomatoes, 1 Roasted red peppers and 4 Sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.
5. Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.
6. Top with 40 g Mature cheddar and bake in the oven for 20 minutes.
7. Top with 5 g Fresh basil.