SPINACH AND RICOTTA PASTA BAKE RECIPE
This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.
Provided by Sarah Barnes
Categories Main Course
Time 30m
Number Of Ingredients 17
Steps:
- Preheat the oven to 220C.
- Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
- Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
- Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
- When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
- Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
- Top with the tomato mixture and the remaining mozzarella cheese.
- Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
- Sprinkle with fresh basil and serve.
Nutrition Facts : Calories 761 kcal, Carbohydrate 77 g, Protein 41 g, Fat 34 g, SaturatedFat 17 g, Cholesterol 90 mg, Sodium 985 mg, Fiber 9 g, Sugar 17 g, ServingSize 1 serving
LOW-FAT SPINACH AND RICOTTA PASTA
Steps:
- Gather the ingredients.
- Bring a large pot of salted water to a boil and cook pasta according to package directions.
- Meanwhile, in a large skillet heat oil over medium heat. Add onions and garlic and sauté until onions are soft and fragrant, about 5 minutes, making sure the garlic doesn't brown.
- Add spinach and basil to the skillet and stir until wilted.
- Then add ricotta cheese and milk (and optional lemon juice and zest) to skillet and stir well.
- Drain pasta, reserving 1/4 cup or so of the cooking water.
- Combine cooked pasta and ricotta mixture in a large bowl. If it is too thick, add a bit of the cooking water to the mixture.
- Serve immediately with some freshly ground black pepper and an optional 1 teaspoon of grated Parmesan cheese per serving.
Nutrition Facts : Calories 185 kcal, Carbohydrate 24 g, Cholesterol 13 mg, Fiber 2 g, Protein 10 g, SaturatedFat 2 g, Sodium 84 mg, Sugar 2 g, Fat 6 g, ServingSize 6 servings, UnsaturatedFat 0 g
SPINACH RICOTTA MACARONI
I made this for a family member's graduation party and everyone loved it! It's super easy and takes no time at all to make!
Provided by Nina G. @Nina27
Categories Pasta
Number Of Ingredients 7
Steps:
- Begin cooking macaroni. While the macaroni is cooking, mix together the ricotta, mozzarella, garlic, salt and pepper.
- Drain the macaroni and toss fresh spinach in the pot until it has just began to wilt. Then mix with ricotta mixture and stewed tomatoes. Serve and enjoy!
- Note: You can interchange the ingredients for full fat versions or fat free versions. Also, you can use any kind of macaroni you like. For the stewed tomatoes, you can use Italian style as well!
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
SPINACH AND RICOTTA PASTA
You can make Anna Del Conte's quick and easy spinach and ricotta pasta sauce in less time than it takes to cook the pasta.
Provided by Anna Del Conte
Categories Main course
Yield Serves 2
Number Of Ingredients 8
Steps:
- Cook the pasta according to the packet instructions, or until al dente. Drain and reserve a cupful of the cooking water.
- If using fresh spinach, cook it with a splash of water in a saucepan for 1-2 minutes, or until wilted, then leave to cool. Squeeze all the liquid out of the spinach using your hands and roughly chop.
- Melt the butter in a large frying pan. Once foaming, add the spinach, garlic, cooked pasta and a splash of the pasta cooking water and cook for 2-3 minutes, stirring frequently. Add more of the cooking water if needed. Add the ricotta and cook gently while mixing with two forks to break it up.
- Season with the nutmeg, percorino, salt and pepper and serve.
SPINACH-RICOTTA STUFFED SHELLS
Jumbo pasta shells stuffed with ricotta cheese and baked in tomato sauce is a comforting classic. For this version, add in loads of cooked greens to the filling to add a fresh and colorful vegetable component, without skimping on the oozy cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Make the sauce: Heat the olive oil in a large wide pot over medium-high heat. Add the garlic and cook until golden brown, about 2 minutes. Add the tomatoes, oregano, red pepper flakes, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, then reduce the heat to a simmer. Cook, stirring, until thickened, 15 to 20 minutes; season with salt. (You should have about 4 heaping cups of sauce.)
- Make the stuffed shells: Preheat the oven to 375˚ F. Bring a large pot of salted water to a boil. Add the pasta shells and cook as the label directs for baking, about 9 minutes. Rinse under cold water to stop the cooking. Spread out on a baking sheet.
- Heat the olive oil in a large skillet over medium-high heat. Add the spinach and cook, tossing occasionally, until wilted, 2 to 3 minutes. Remove to a large plate lined with a kitchen towel. Squeeze to remove any excess liquid, then finely chop.
- Put the spinach in a large bowl and add the ricotta, mozzarella, parsley, Parmesan, lemon zest, beaten egg, 1/2 teaspoon salt and 1 teaspoon pepper. Stir until combined.
- To assemble, spread about half of the sauce in the bottom of a 10-by-14-inch baking dish. Evenly fill the shells with the spinach-ricotta mixture using a spoon, or pipe it in using a pastry bag. Arrange the shells side by side, open-side up, in the baking dish on top of the sauce, then top with the remaining sauce.
- Cover the dish with foil and bake until heated through and the sauce is simmering around the edges, about 30 minutes. Remove the foil and bake until any shells or cheese poking through the sauce are lightly browned in spots, about 10 more minutes. Let sit 10 minutes. Top with more Parmesan and red pepper flakes.
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 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
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!
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SPINACH AND RICOTTA PASTA - SPOONFUL OF FLAVOR
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- Cook the pasta according to the package instructions. Drain and reserve one cup of the pasta water.
- Melt the butter in a large skillet set over medium heat. Add the garlic and spinach and cook for 1 minute, until fragrant. Stir in the ricotta and cook for 1 minute.
- Add the cooked pasta and 1/4 cup of the reserved pasta water. Cook for 2 to 3 minutes, stirring frequently, until combined. Add up to an additional 1/4 cup of the pasta water to loosen the sauce, as desired.
- Stir in the Parmesan, nutmeg, salt and pepper, to taste. Serve with additional Parmesan, if desired. Enjoy!
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