Saturday, June 14, 2008

CORE Spinach & Ricotta Pasta Bake

Suitable for Lacto Vegetarians

Serves: 3 - 4

Difficulty: Easy

  • 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

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.