12 April 2011

Spinach and Ricotta Baked Pasta

This  pasta bake is delicious served with a green salad and crusty bread rolls.  If you grow your own spinach and make the ricotta it costs approximately  $4.50, making it a very affordable meal. Even with buying the spinach and ricotta it still comes in at under $10, costing  just $1.25 per serve.

500g pasta spirals
2 bunches (750g) English spinach, stems removed
750g fresh ricotta
300ml sour cream
4 eggs, lightly beaten
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella
2 tablespoon chopped dill  (1 tsp dried)
cracked black pepper and salt

Preheat the oven to 180 degrees Celsius. Cook the pasta in a large saucepan of lightly boiling water until al dente. Drain. Place the pasta in a well-greased 4 litre capacity baking dish. Blanch the spinach in a saucepan of boiling water, drain and squeeze to remove excess liquid. Roughly chop the spinach and place in a bowl. Add the ricotta, sour cream, eggs, cheeses, dill, pepper and salt and mix to combine. Spoon the mixture over the pasta. Bake for 25-30 minutes or until golden brown. Stand for 5 minutes before cutting into wedges. Serves 8.

Note: You can also use 375g frozen spinach, thawed and drained to remove excess water. You should have around 150g cooked spinach.


  1. Hi Cath, I love some of your recipes like this one and would like to save them but can't find a way to do that! Can you tell me if there is a way that I can or do I have to go to the recipe file? Love your site, Thanks from Patricia.

  2. Patricia I'm not sure how you want to save the recipe but there are a few ways to do it:

    1. bookmark the page
    2. save the page
    3. highlight the text you want to save and then copy and paste it to either a Word doc or to notepad and save.

    Any of these will save the recipe for you.


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