Spinach and Ricotta Pasta Bake by Taming Twins

Ingredients

• 250g (9oz) Dried pasta, such as rigatoni
• 450g (1lb) Spinach (frozen leaf spinach or fresh baby spinach)
• 250g (9oz) Ricotta cheese
• 100g (4oz) Mozzarella, grated (for ricotta mixture)
• 50g (2oz) Parmesan cheese, grated (optional, or Grana Padano)
• 800g (28oz) Tinned chopped tomatoes
• 1 tbsp Tomato puree
• 2 tsp Garlic powder (for tomato sauce)
• 1 tbsp Dried oregano
• 1 tbsp Honey, or sugar
• 0.5 tsp Dried chilli flakes, or more to taste
• 2 tbsp Olive oil
• 150g (5oz) Mozzarella, grated (for topping)
• 20g (4 tsp) Fresh basil, roughly chopped, for garnish
• 2 tsp Garlic powder (for ricotta sauce)
• to taste Sea salt
• to taste Freshly ground black pepper

Instructions

1. Preheat your oven to 200°C (400°F). Bring a large pot of heavily salted water to a rolling boil for the pasta.
2. Add the dried pasta to the boiling salted water. If using frozen leaf spinach (not chopped), add it to the pot with the pasta and cook together for 10 minutes, or according to pasta package directions, until the pasta is just al dente.
3. If using fresh spinach, add it to the boiling pasta water about 1-2 minutes before the pasta is cooked through, allowing it to wilt completely before draining.
4. While the pasta is cooking, prepare the tomato topping. Open the tins of tomatoes and drain most of the liquid through a sieve, reserving the liquid if desired for another use.
5. In a medium bowl, combine the drained tinned tomatoes, tomato puree, 2 teaspoons of garlic powder, dried oregano, honey (or sugar), dried chilli flakes, and olive oil. Stir everything together thoroughly until well combined, then season to taste with sea salt and freshly ground black pepper.
6. When the pasta and spinach are just cooked al dente, drain them in a sieve, allowing a small amount of the starchy pasta water to remain (do not drain completely dry). This residual water will help create a creamy sauce with the ricotta.
7. Return the pasta and spinach to the pot. Add the ricotta cheese, 100g grated mozzarella, 2 teaspoons of garlic powder, and the optional Parmesan cheese. Gently stir everything until well combined and the ricotta forms a creamy coating.
8. Transfer the pasta mixture to a suitable oven-safe casserole dish. Spread it evenly, then spoon the prepared tomato topping over the entire surface of the pasta.
9. Sprinkle the remaining 150g of grated mozzarella cheese evenly over the tomato layer.
10. Bake in the preheated oven for 15-20 minutes, or until the cheese topping is golden brown and bubbling enthusiastically.
11. Carefully remove the pasta bake from the oven. Sprinkle generously with fresh basil before serving hot. Allow it to cool slightly for easier serving.