Kale, Spinach & Ricotta Pasta

Kale Spinach Ricotta Pasta

This rich bake is a delicious way to get extra greens into a pasta dish everyone will enjoy.


  • 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
View Method Kale, Spinach & Ricotta Pasta


  1. 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.
  2. 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.
  3. 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.
  4. Sprinkle the dish with breadcrumbs and parmesan, drizzle with oil and bake, uncovered, for 10 minutes until golden and bubbling.
View Ingredients Kale, Spinach & Ricotta Pasta
View Method Kale, Spinach & Ricotta Pasta
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