Main Dishesdeliciouslyella
Spinach & ‘Ricotta’ Stuffed Pasta Bake
Friends coming round for dinner? Wondering what to cook? The beauty of this dish is that it looks great on the table, it’s creamy & indulgent, but it’s packed with healthy fibre & protein. You can also prep ahead, by making the tomato sauce the day before and the pasta filling an hour before baking. Perfect!
👥 6 Servings⏱️ Prep & Cook: 55 min🔥 Cook: 55 min👤 Deliciously Ella📖 deliciouslyella
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●casserole dish
- ●blender
📝 Preparation Steps
1
Preheat the oven to 180°C fan / 400°F. To make the tomato sauce, put the oil in a large deep casserole dish over medium heat. Add the onion and fry for ⏱️ 8 minutes until softened. Add the garlic and fry for ⏱️ 30 seconds until fragrant.
onion1garlic3 cloves
2
Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup and stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted.
balsamic vinegar1 tablespoonmaple syrup1 tablespoon
3
Meanwhile, cook the pasta for 7–⏱️ 8 minutes until very al dente. Drain and run under cold water to cool slightly.
4
To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce. Spoon into a piping bag, if you have one.
5
Pipe or spoon the filling into the pasta shells and nestle the shells into the tomato sauce, filled-side facing up. Drizzle over some olive oil and a sprinkle of salt and pepper.
olive oil1 tablespoon
6
Bake for 30–⏱️ 35 minutes until bubbling and crisp on top. Serve topped with a sprinkling of basil leaves and a pinch of chilli flakes.
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