Baked Pasta with Ricotta and Spinach

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

Ingredients

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

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 out the 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 incorporate 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 top with some grated Parmesan and add a dollop 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 it rest for a few minutes before serving.

Curiosity

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