Chorizo Ricotta Spinach Pasta Bake Recipes

SPINACH & RICOTTA PASTA BAKE

Steps:

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute.
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

PASTA WITH CHORIZO AND SPINACH

Steps:

• Cook pasta according to package directions. Meanwhile, heat oil in a large skillet; crumble chorizo into the pan. Add the onion, mushrooms, artichokes, tomatoes, garlic, oregano, salt and pepper. Cook and stir over medium heat until chorizo is fully cooked and vegetables are tender. , Add spinach; cook and stir for 1-2 minutes or until wilted. Drain pasta; top with chorizo mixture. Sprinkle with cheese.

CHORIZO, RICOTTA & SPINACH PASTA BAKE

Steps:

• Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
• Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

SPINACH-CHORIZO LASAGNA ROLL-UPS

Steps:

• Heat oven to 375ºF.
• Combine first 5 ingredients; stir in 1 cup mozzarella. Spread onto noodles, adding about 1/3 cup to each; roll up.
• Mix sauce and crushed pepper; spread 1/2 cup onto bottom of 13x9-inch baking dish. Add lasagna rolls, seam sides down; cover with remaining sauce and mozzarella.
• Bake 25 min. or until heated through.

SPINACH AND RICOTTA PASTA BAKE

Steps:

• Tomato sauce - Combine the tomatoes, garlic salt, chili flakes, basil, oregano and rosemary.
• Combine the cooked pasta with spinach, ricotta and nutmeg.
• Place the pasta in a dish and top with tomato sauce. Bake in oven at 350F for 15-20 minutes. Serve with fresh ground black pepper and parmasan.

SPINACH AND RICOTTA BAKED PASTA

Steps:

• Set oven to 350 degrees.
• Butter a 4-quart baking dish.
• Cook pasta in boiling water, until firm-tender; drain.
• Place the cooked pasta in the casserole dish.
• In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
• In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
• Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
• Bake for 25-30 minutes or until golden brown.
• Let stand for 5 minutes before serving Cut in wedges-- enjoy!