Spinach & Ricotta Pasta Bake

ingredients

• 1 egg
• 500g penne, cooked
• 250g frozen spinach, defrosted and excess water squeezed out
• 2 garlic cloves, crushed
• 500g ricotta cheese
• 1/4 tsp allspice
• 1/4 tsp nutmeg
• 1 tsp salt
• 1/4 tsp pepper
• 4 cups of Napoletana sauce
• 2 tbsp parmesan cheese, finely grated
• More parmesan to top with
• 10 fresh basil leaves

method

1. Preheat oven to 180°C fan-forced.
2. Cook pasta according to packet instructions, but take 2 minutes off cook time! It will cook more in the oven.
3. In a large mixing bowl, add spinach, egg, garlic, ricotta, 2 tbsp parmesan, allspice, nutmeg, salt and pepper and mix. Combine well.
4. Add cooked pasta to the ricotta mixture and mix through well, ensuring there are no large clumps of the ricotta mixture.
5. Pour Napoletana sauce over this mixture and mix through.
6. Place mixture into a large baking tray and sprinkle with extra parmesan and top with basil leaves.
7. Place into the oven for 20 minutes covered. Uncover and place back into the oven for 5 minutes or until lightly golden.