Kale, Spinach & Ricotta Pasta
This rich bake is a delicious way to get extra greens into a pasta dish everyone will enjoy.
Ingredients
- 280g pasta shells
- 1 tbs olive oil
- 100g spinach
- 150g kale, destalked and chopped
- 2 cloves garlic, peeled and minced
- 500g ricotta
- 2 medium lemons zest
- 1 pinch nutmeg
- 2 3/4 cup garlic and herb passata
- 70g breadcrumbs
- 50g parmesan, grated
Method
- Pre-heat the oven to 180°C. Bring a large pan of water to the boil and cook the pasta shells for 10 minutes. Drain well.
- Heat a teaspoon of oil in a non-stick pan on medium heat and cook the garlic, spinach and kale for 2-3 minutes until wilted. Place the ricotta in a large bowl and tip in the kale mix. Add the nutmeg and lemon zest and mix well.
- Pour the passata into a large casserole dish. Add the pasta and toss to coat. Top with the ricotta mix. Bake for 20 minutes covered with foil.
- Sprinkle the dish with breadcrumbs and parmesan, drizzle with oil and bake, uncovered, for 10 minutes until golden and bubbling.
