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