SPINACH & RICOTTA PASTA SLICE

PREP + COOK TIME 1 HOUR SERVES 6

The Australian Women’s Weekly Food Magazine - - Snuggle Up Mains -

300g an­gel hair pasta 410g can tomato puree 150g baby spinach leaves 300g firm ricotta

4 eggs

½ cup (125ml) pour­ing

cream

½ cup (55g) pizza cheese

1 Pre­heat oven to 200°C/180°C fan. Grease a shal­low 2-litre (8-cup) oven­proof dish.

2 Cook pasta in a large saucepan of boil­ing water for 5 min­utes or un­til ten­der; drain, cool.

3 Spread one-third of the tomato puree over base of dish; top with half the spinach, half the pasta and half the ricotta. Pour half the re­main­ing tomato puree over ricotta; top with re­main­ing spinach and re­main­ing pasta. Pour re­main­ing tomato puree over pasta; sprin­kle with re­main­ing ricotta.

4 Whisk eggs and cream in large jug un­til com­bined; sea­son. Pour egg mix­ture over pasta; sprin­kle with pizza cheese. Bake, un­cov­ered, for 40 min­utes or un­til browned lightly and set.

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