Spinach & ‘Ricotta’ Stuffed Pasta Bake
Total Time
55 minutes
Prep Time
0 seconds
Cook Time
55 minutes
Rating
0 out of 5 stars
(0)
Ingredients
6 servings
- 1 tablespoon olive oil
- 1 onion
- 3 cloves garlic
- 800g canned cherry tomatoes
- 1 tablespoon balsamic vinegar
- 1 tablespoon maple syrup
- 1 vegetable stock cube
- ½ small bunch of basil
- handful of spinach
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Preparation
Step 1
Preheat the oven to 180°C fan / 400°F. To make the tomato sauce, put the oil in a large deep casserole dish over medium heat. Add the onion and fry for 8 minutes until softened. Add the garlic and fry for 30 seconds until fragrant.
Step 2
Pour in the tinned cherry tomatoes, 150ml / 5 fl oz of hot water (or add ½ a tin of hot water), the balsamic vinegar, maple syrup and stock cube and stir. Bring to the boil and then stir through the basil and spinach until wilted.
Step 3
Meanwhile, cook the pasta for 7–8 minutes until very al dente. Drain and run under cold water to cool slightly.
Step 4
To make the filling, put all of the filling ingredients into a blender and blitz to create a really thick sauce. Spoon into a piping bag, if you have one.
Step 5
Pipe or spoon the filling into the pasta shells and nestle the shells into the tomato sauce, filled-side facing up. Drizzle over some olive oil and a sprinkle of salt and pepper.
Step 6
Bake for 30–35 minutes until bubbling and crisp on top. Serve topped with a sprinkling of basil leaves and a pinch of chilli flakes.
Step 7
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