Vegetarian Spinach and Ricotta pasta bake Recipe
This was dinner a few nights ago because I was craving canelloni but couldn't be bothered stuffing tubes and wanted something quick.
Ingredients
- 300g tub of ricotta
- bag of baby spinach
- can of italian tomatoes chopped
- one onion chopped
- 3 garlic cloves chopped
- any form of pasta
- 2T oil
- Chunks of feta (or grated cheese, whatever you have in the fridge)
- S & P
- Torn or chopped fresh herbs (basil, oregano, rosemary, or sage) whatever's available, dried is fine is just for garnish.
Directions
- Lightly cook the onion and garlic in the oil and add the tomatoes, cook for 3 minutes just to heat through.
- Mix the ricotta and spinach.
- Cook the pasta to al dente if it is not fresh.
- Pour tomato mix into a casserole dish. Lay pasta on the tomato mix and top with the spinach mix.
- Place cheese on top with S&P and herbs.
- Bake at 180c for 15mins.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 446g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 270 | 62% |
| Total Fat 30.71g | 38% |
| Saturated Fat 17.03g | 68% |
| Trans Fat 0.12g | |
| Cholesterol 99mg | 33% |
| Sodium 588mg | 25% |
| Potassium 1119mg | 32% |
| Total Carbs 19.5g | 5% |
| Dietary Fiber 4.6g | 15% |
| Sugars 6.1g | 4% |
| Protein 24.65g | 39% |
