SPINACH & RICOTTA PASTA SLICE
PREP + COOK TIME 1 HOUR SERVES 6
300g angel hair pasta 410g can tomato puree 150g baby spinach leaves 300g firm ricotta
½ cup (125ml) pouring
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.