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Frypan pasta bake with spinach and ricotta recipe
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
"Try our simple and delicious jumbo shell pasta bake with creamy ricotta filling for a picture-perfect meal!"
Ingredients:
  • 130g shell pasta
  • 150g frozen chopped spinach portions, thawed
  • 400g fresh ricotta
  • 60g (3⁄4 cup) shredded parmesan or non-animal rennet cheese
  • 0.63 gm ground nutmeg
  • 420g jar tomato and basil pasta sauce
  • 6 cherry tomatoes, halved
  • 40g (1/4 cup) coarsely grated cheddar
  • Small fresh basil leaves, to serve
Instructions:
  • Boil the pasta shells in a generously salted large saucepan of boiling water for 10-12 minutes until nearly cooked. Drain thoroughly.
  • Squeeze the spinach to remove excess liquid using your hands, then transfer it to a large bowl. Add ricotta, parmesan, nutmeg, season with salt and pepper, and mix until well combined.
  • Combine the pasta sauce and 60ml (1 ⁄4 cup) water in a 20cm (5 cup) ovenproof frying pan or dish, stirring well.
  • Preheat the oven to 180°C/160°C fan forced. Fill each cooked pasta shell generously with the ricotta mixture. Place the stuffed shells in the dish in 2 circles, using 11 shells for the outer circle and 5 shells for the inner circle to form a flower design.
  • Arrange 1 cherry tomato half, cut-side up, between each shell around the edge of the dish, and place the final tomato half, cut-side up, in the center. Sprinkle with cheddar and place the dish on a baking tray. Bake for 45 minutes until golden. Serve sprinkled with basil.

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