BAKED PASTA with RI­COTTA, LEEK and SPINACH

donna hay - - WEEKNIGHTS -

400g ri­ga­toni 3 cups (60g) baby spinach leaves 6 an­chovies, finely chopped 1 ta­ble­spoon finely grated lemon rind sea salt and cracked black pep­per 2 ta­ble­spoons ex­tra vir­gin olive oil 2 leeks, thinly sliced 1 cup (240g) ri­cotta, crum­bled ¼ cup (60ml) sin­gle (pour­ing) cream 1 cup (70g) sour­dough bread­crumbs finely grated parme­san, to serve Pre­heat oven to 240°C (475°F). Cook the pasta in a large saucepan of salted boil­ing wa­ter for 6 min­utes. Drain, re­serv­ing 1 cup (250ml) of cook­ing wa­ter. Place the pasta, re­served cook­ing wa­ter, spinach, an­chovy, lemon rind, salt and pep­per in a large bowl and toss to com­bine.

Heat 1 ta­ble­spoon of the oil in a large non-stick fry­ing pan over medium heat. Add the leek and cook for 4 min­utes or un­til soft. Add the leek, ri­cotta and cream to the pasta mix­ture and gen­tly fold to com­bine. Di­vide be­tween 2 x 18cm oven­proof fry­ing pans. Top with the bread­crumbs and driz­zle with the re­main­ing oil. Place on an oven tray and cook for 15 min­utes or un­til golden and bub­bling. Top with parme­san to serve. SERVES 4.

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