Here’s how to make this super quick and easy Spinach and Cheese Pasta Bake!
Ingredients list
400 g (14 oz) small pasta (I used malfade, but penne, rigatoni or small shells are also great)
375 g (13 oz) ricotta (see note 1 for extra add-ins)
2 cups (300 g) freshly shredded mozzarella
1 cup (100 g) freshly grated parmesan
3 cups (130 g) firmly packed baby spinach (can be substituted with 250 g/9 oz frozen spinach, thawed and excess moisture squeezed out)
Zest of 1 lemon (see note 2)
1 tsp freshly grated garlic
½ tsp sea salt flakes
½ tsp cracked black pepper
500 g (1 lb 2 oz) good-quality tomato pasta sauce
½ cup (125 g) pesto (store-bought or homemade)
⅓ cup (20 g) panko breadcrumbs
Olive oil spray
TO SERVE
Olive oil
Chilli (red pepper) flakes (optional)
View the full recipe here! 👇🏻
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