Baked Pasta with Ricotta and Spinach

Here is the recipe for a classic Italian dish: baked pasta with ricotta and spinach.

Ingredients

• 500 g short pasta (such as rigatoni or penne)
• 250 g fresh ricotta
• 300 g fresh or frozen spinach
• 100 g grated Parmesan
• 150 g mozzarella cut into cubes
• 1 egg
• Nutmeg to taste
• Salt and pepper to taste
• Extra virgin olive oil to taste
• Butter for greasing the baking dish

Preparation

1. Cook the spinach in boiling salted water for a couple of minutes (if fresh) or according to the package instructions (if frozen). Drain well and squeeze to remove excess water.

2. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

3. In a large bowl, combine the ricotta, Parmesan, mozzarella, egg, a grating of nutmeg, salt, pepper, and mix in the cooled and chopped spinach.

4. Preheat the oven to 180 °C. Grease a baking dish with a little butter.

5. Mix the pasta with the ricotta and spinach mixture, then pour everything into the baking dish.

6. Sprinkle the surface with a little grated Parmesan and add a knob of butter here and there.

7. Bake for about 20-30 minutes or until golden brown on top.

8. Remove from the oven and let rest for a few minutes before serving.

Trivia

Baked pasta with ricotta and spinach is a vegetarian variant of classic Bolognese lasagna, and is often enriched with béchamel to make it even creamier and more appetizing. This recipe is particularly appreciated for its simplicity and for the fact that it can be prepared in advance, making it perfect for Sunday family lunches or special occasions.