This can't just happen to me. I cope with this either by putting everything into two casserole dishes or by smashing it down ridiculously and hoping that I'm squishing it enough to fit into one. It rarely ends well and I usually forget to put a baking sheet underneath so I end up with a horrific mess in my oven. This is one of those recipes. Save yourself a mess - spread it out into two dishes unless you have one very large one.
Spinach & Ricotta Pasta Bake
Serves: 8
Total Time: 60 minutes
Ingredients:
300g angel hair pasta
1 - 400g tin diced tomatoes
1 - 800ml jar tomato puree
150g fresh baby spinach
300g ricotta cheese
4 eggs
150g sour cream
1/2 cup mozzarella
salt and pepper
1 - 400g tin diced tomatoes
1 - 800ml jar tomato puree
150g fresh baby spinach
300g ricotta cheese
4 eggs
150g sour cream
1/2 cup mozzarella
salt and pepper
Instructions:
1. Preheat your oven to 200C/400F and lightly oil a very large oven-proof dish (Or two, as discussed above. The original recipe I based this on called for a shallow dish. AHAHAHAHAHA bullshit.)
2. Bring a large pot of water to boil on the stove. Add the angel hair pasta and stir until starting to flex (this will prevent clumps of it sticking). Drain the cooked pasta and stir in a small amount of olive oil to prevent a giant clump. Allow to cool (seriously, let it cool, you have to touch this shit with your hands).
3. Spread the tin of diced tomatoes along the bottom of the pan. Top with half of the spinach, half of the pasta and half of the ricotta. Pour half of the tomato puree over the ricotta. Follow with the remaining spinach and the remaining pasta. Pour over the last of the tomato puree; top with the remaining ricotta.
4. Whisk together the eggs and the sour cream in a large jug until combined. Season with salt and pepper.
5. Pour the egg mixture over the pasta and sprinkle with mozzarella.
6. Bake, uncovered, for 40 minutes or until lightly browned and set.
So bad for you - yet so...so good.
3. Spread the tin of diced tomatoes along the bottom of the pan. Top with half of the spinach, half of the pasta and half of the ricotta. Pour half of the tomato puree over the ricotta. Follow with the remaining spinach and the remaining pasta. Pour over the last of the tomato puree; top with the remaining ricotta.
4. Whisk together the eggs and the sour cream in a large jug until combined. Season with salt and pepper.
5. Pour the egg mixture over the pasta and sprinkle with mozzarella.
6. Bake, uncovered, for 40 minutes or until lightly browned and set.
So bad for you - yet so...so good.
Nutrition Facts
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Amount Per Serving
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| Calories | 345.8 | |
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| Total Fat | 13.2 g | |
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| Saturated Fat | 6.3 g | |
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| Polyunsaturated Fat | 1.0 g | |
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| Monounsaturated Fat | 3.6 g | |
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| Cholesterol | 165.4 mg | |
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| Sodium | 678.5 mg | |
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| Potassium | 883.0 mg | |
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| Total Carbohydrate | 40.3 g | |
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| Dietary Fiber | 6.0 g | |
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| Sugars | 5.9 g | |
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| Protein | 19.5 g | |
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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