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!
- 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
- 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.
- Add the spinach, tomatoes, ricotta, milk, garlic, oregano and half the prosciutto and fold gently with a large spoon.
- Season with salt and freshly-milled black pepper and top with the remaining prosciutto, Parmesan and drizzle with Filippo Berio Extra Virgin Olive Oil.
- 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.