Tomato, Ricotta and Spinach Pasta Bake

Tomato, Ricotta and Spinach Pasta Bake

Pasta bakes or “Pasta al Forno” as they are known in Italy are fabulously adaptable and unlike many age-old, traditional Italian recipes that are very specific, there are no particular rules about what ingredients to use. This recipe is great as a quick mid-week supper using up any leftovers, or by adding a few special ingredients “Pasta Al Forno” can be transformed into a fabulous feast for a hoard of ravenous family and friends!

Categories: Pasta

Serves: 4 Preparation time: 10 mins Cooking time: 15 mins



  • 375g fusilli pasta
  • 6 slices of prosciutto, torn into pieces
  • 400g baby spinach
  • 2 x 400g cans Cirio Cherry Tomatoes
  • 200g ricotta cheese
  • 100ml milk
  • 1 garlic clove, peeled and minced
  • 1 tsp dried oregano
  • 20g Parmesan cheese, grated
  • Filippo Berio Extra Virgin Olive Oil for drizzling


  1. Preheat the oven to 180ºC (fan assisted)/375ºF/Gas Mark 4. Cook the pasta in a large pan of salted boiling water for slightly less time than the packet instructions. Drain and put into a large ovenproof dish.
  2. Add the spinach, tomatoes, ricotta, milk, garlic, oregano and half the prosciutto and fold gently with a large spoon.
  3. Season with salt and freshly-milled black pepper and top with the remaining prosciutto, Parmesan and drizzle with Filippo Berio Extra Virgin Olive Oil.
  4. Place in the oven for 15 minutes until golden and cooked through. Serve with warm ciabatta bread and a delicious bitter salad of watercress, rocket, radicchio, dressed with Filippo Berio Extra Virgin Olive Oil and Balsamic Vinegar.

Cook with:

Extra Virgin Olive Oil

Filippo Berio Extra Virgin Olive Oil has a unique rich fruity flavour and complements the fresh ingredients in all your recipes making it a perfect healthy condiment. This oil is ideal for sauces, marinades, drizzling and dipping.

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