BAKED PENNE WITH SPINACH, RICOTTA & FONTINA
In this easy recipe, penne pasta is tossed in a creamy spinach and ricotta sauce, topped with cheese, and baked until golden brown.
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4-6
Number Of Ingredients 12
Steps:
- Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
- Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don't want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
- In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
- Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.
Nutrition Facts : Calories 692, Fat 34 g, Carbohydrate 65 g, Protein 31 g, SaturatedFat 20 g, Sugar 7 g, Fiber 4 g, Sodium 956 mg, Cholesterol 112 mg
SPINACH & RICOTTA PASTA BAKE
Recipe video above. A lazy meal for midweek that tastes like spinach and ricotta stuffed shells or cannelloni - but without all the labour! Feel free to use your favourite store bought pasta sauce if you prefer. Reheats well and freezes well too!
Provided by Nagi | RecipeTin Eats
Categories Pasta
Time 55m
Number Of Ingredients 19
Steps:
- Preheat oven to 350F/180C.
- Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
- Cook pasta for time per packet MINUS 1 minute.
- SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
- Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
- Add pasta and stir to combine. Transfer to a heatproof baking dish.
- Top with Pasta Sauce, top with cheese. Loosely cover with foil.
- Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
- Serve while hot and fresh!
Nutrition Facts : Calories 569 kcal, Carbohydrate 53 g, Protein 32 g, Fat 26 g, SaturatedFat 14 g, Cholesterol 81 mg, Sodium 1346 mg, Fiber 5 g, Sugar 8 g, ServingSize 1 serving
TORTELLINI WITH RICOTTA, SPINACH & BACON
This crunchy and creamy pasta is special enough for summer entertaining
Provided by Jane Hornby
Categories Dinner, Lunch, Pasta
Time 15m
Number Of Ingredients 8
Steps:
- Heat the grill. Boil the pasta according to pack instructions, then tip into a colander and cool under gently running water. Meanwhile, grill the bacon on a baking tray until golden and crisp at the edges. When almost ready, tip the walnuts onto the tray to toast a little. Snip the bacon into strips.
- Mix the lemon zest and juice, Parmesan and oil in a large bowl. Season with pepper, then tip in the spinach, tortellini, bacon and walnuts. Toss well, add the ricotta in small blobs, then gently toss. Season to taste, then serve with a drizzle more oil and more Parmesan, if you like.
Nutrition Facts : Calories 285 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 11 grams protein, Sodium 1.13 milligram of sodium
SPINACH AND RICOTTA BAKED PASTA
If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach
Provided by Kittencalrecipezazz
Categories Spinach
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Set oven to 350 degrees.
- Butter a 4-quart baking dish.
- Cook pasta in boiling water, until firm-tender; drain.
- Place the cooked pasta in the casserole dish.
- In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
- In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
- Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
- Bake for 25-30 minutes or until golden brown.
- Let stand for 5 minutes before serving Cut in wedges-- enjoy!
SPINACH AND RICOTTA PASTA BAKE
This is very simple and tasty. It is great for mid week meals. For the tomato sauce you can substitute for your favorite pasta sauce. These can be made in small bowls for individual servings.
Provided by Pie Queen
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
- Combine the cooked pasta with spinach, ricotta and nutmeg.
- Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.
Nutrition Facts : Calories 432.2, Fat 13.7, SaturatedFat 8.1, Cholesterol 47, Sodium 421.6, Carbohydrate 57.4, Fiber 6.3, Sugar 6.8, Protein 22
PASTA WITH SPINACH AND RICOTTA CHEESE RECIPE
Change up your day with our Pasta with Spinach and Ricotta Cheese Recipe. This Pasta with Spinach and Ricotta Cheese Recipe is just what they want.
Provided by My Food and Family
Categories Recipes
Time 30m
Yield 10 servings, about 1 cup each
Number Of Ingredients 10
Steps:
- Cook pasta as directed on package, omitting salt.
- Meanwhile, cook and stir bacon in large skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add onions and garlic to reserved drippings; cook 2 to 3 min. or until crisp-tender, stirring frequently.
- Add ricotta, milk and Parmesan to onion mixture; cook 2 min., stirring frequently. Stir in spinach; cook on medium-low heat 2 to 3 min. or until heated through, stirring occasionally. Add tomatoes, crushed pepper and bacon; mix well.
- Drain pasta. Add to spinach mixture; mix lightly.
Nutrition Facts : Calories 350, Fat 13 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 65 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 17 g
SPINACH & RICOTTA PENNE
Enjoy this filling vegetarian pasta supper packed with nutritious greens and creamy ricotta. It's healthy, low in calories and full of fibre and vitamin C.
Provided by Sara Buenfeld
Categories Dinner
Time 30m
Number Of Ingredients 9
Steps:
- Cook the pasta following pack instructions until al dente, about 12 mins.
- Meanwhile, heat the oil in a deep frying pan over a medium heat and cook the garlic and leeks for 5 mins, stirring until soft. Add the spinach, cover and cook for 3 mins more until wilted. Stir well.
- Mix the ricotta with the milk, cheese and a grating of nutmeg. Drain the pasta (reserving a mugful of the water), and add it to the veg. Pour over the ricotta mixture and toss well to combine. Add 3-4 tbsp of the reserved pasta water to loosen a little, then serve.
Nutrition Facts : Calories 422 calories, Fat 13 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 5 grams sugar, Fiber 11 grams fiber, Protein 19 grams protein, Sodium 0.4 milligram of sodium
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