Filling Ricotta, Tomato and Pasta Bake
500g packet of dried spiral Pasta
2 tablespoons extra virgin olive oil
1 onion, finely chopped
4 garlic cloves, thinly sliced
1 teaspoon dried oregano
2 x 400g cans cherry tomatoes
1 tablespoon tomato paste
300g fresh ricotta
250g packet frozen spinach, thawed
1/3 cup panko breadcrumbs
1 cup grated tasty cheese
Preheat the oven to 180-200C fan forced.
Cook the pasta in a large pot of boiling water, following packet directions. Keep 1 cup of the cooking water, drain the remaining.
Return to pan.
During this time, heat oil in a large pan to fry onion, garlic, and oregano, stir for 5 minutes.
Add the tomatoes and tomato paste, stir. Season with salt and pepper and let simmer for 5 minutes.
Add the reserved cooking water and stir.
Add the pasta and spinach, season and toss to combine.
Spoon mixture into a baking dish and top with ricotta.
combine the breadcrumbs and cheese and sprinkle over top.
Bake for 10-15 minutes till golden and cheese is melted.
Serve with a green side salad.
Note: Let it rest 10 minutes out of the oven so it holds and is easier to serve.
optional - can add in additional vegetables ie. mushroom, capsicum, eggplant
- could add in chicken to boost protein intake