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Ricotta and spinach spaghetti pie recipe
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Prep Time:
40 minutes
Cook Time:
140 minutes
Total Time:
180 minutes
Cheesy stuffed pasta pie with creamy bechamel topping - ideal for prepping ahead and serving at any temperature!
Ingredients:
  • 350g dried thin spaghetti pasta
  • 1 small brown onion, finely chopped
  • 800g can crushed tomatoes
  • 150g drained roasted capsicum, finely chopped
  • 3 eggs, lightly whisked
  • 90g (11 ⁄4 cups) finely grated parmesan
  • 130g cherry truss tomatoes
  • Fresh oregano leaves, to serve (optional)
  • 120g baby spinach
  • 250g fresh ricotta
  • 1 green shallot, thinly sliced
  • 20g (1 ⁄4 cup) finely grated parmesan
  • 20.00 ml plain flour
  • 125ml (1 ⁄2 cup) milk
  • 40.00 ml finely grated parmesan
Instructions:
  • Preheat oven to 180°C/160°C fan forced. Boil the pasta in a large saucepan of salted water according to the package instructions until al dente. Drain the cooked pasta and place it back in the saucepan.
  • In a large frying pan over medium-high heat, heat oil. Add onion and garlic, cook and stir for 5 minutes until softened. Stir in canned tomatoes and capsicum, cook for 5 minutes until thickened. Season to taste.
  • Create the ricotta filling by placing spinach in a heatproof bowl. Cover with boiling water and let it sit for 1-2 minutes until wilted. Drain and cool slightly. Squeeze out excess water, finely chop, and transfer to a bowl. Mix in ricotta, shallot, parmesan, and egg until combined.
  • - Grease a 19cm springform pan with oil and set aside 1 cup of the tomato mixture. - Combine eggs, 1 cup parmesan, and the rest of the tomato mixture with pasta. Mix until well incorporated. - Spread three quarters of the pasta mixture in the pan, shaping it evenly over the base and sides, leaving a hollow in the middle. - Fill the hollow with the ricotta mixture and smooth the top. - Top with the remaining pasta, creating a slight indentation in the middle. Fill the indentation with the reserved tomato mixture. - Lightly cover the pan with baking paper, then foil. - Bake for 45 minutes until the pasta sets. - Chill overnight in the fridge while still in the pan.
  • For the Bechamel sauce, melt butter in a saucepan over medium heat until it foams. Add flour and cook, stirring, for 1 minute until it bubbles. Remove from heat. Slowly whisk in milk until smooth. Cook over medium heat for 3 minutes until it thickens and boils. Stir in Parmesan cheese, season to taste.
  • Gently loosen the pie edges with a flat-bladed knife. Remove the pan ring and transfer the pie, still on the base, to a baking tray. Spread bechamel over the tomato mixture, sprinkle with remaining parmesan, and bake for 40-50 minutes until crispy and golden. Cool at room temperature for 1 hour before serving.
  • Place the tomatoes on a baking tray lined with parchment paper, generously spray with oil, season with your favorite herbs and spices, and bake at 375°F for 20 minutes, or until the tomatoes just begin to soften and collapse.
  • Sprinkle tomatoes and oregano on top of the pie, if desired. Slice into wedges before serving.

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