Saturday, June 14, 2008

CORE Spinach & Ricotta Pasta Bake

Suitable for Lacto Vegetarians


Serves: 3 - 4

Difficulty: Easy

Ingredients:
  • 250g frozen spinach, thawed
  • 2 grated carrot
  • grated zucchini
  • 125 g light ricotta
  • 150 g pasta (dry weight), cooked, drained and rinsed in cold water
  • 1/2 jar tomato based pasta sauce
  • Pepper and salt

Optional - grated cheese

Note - this dish is best made in individual serving dishes (ramekins or pudding bowls). If making one large dish, mix 2 eggs through cold pasta to get it to stick together

Method:
Squeeze excess moisture from spinach. Mix zucchini, carrot, ricotta and season with pepper and salt.
Spread the pasta in bottom of baking dish / ramekins
Spread spinach mix over pasta, then top with pasta sauce.
Pour over the remaining pasta sauce.
If using cheese, sprinkle over top
Cover and bake at 200*C for 35 mins.

Not on Core? The total of this recipe is 8.5 points (add 3 points if using egg)

1 comment:

danielle said...

This is a beautiful recipe and very simple. My daughter and I made it together.