Tomato, ricotta and spinach pasta bake

Tomato, ricotta and spinach pasta bake

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

MAKES:1 - 4

PREP TIME:0 hours 10 mins

COOK TIME:0 hours 15 mins

TOTAL TIME:0 hours 25 mins

INGREDIENTS

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

DIRECTIONS

1. Preheat the oven to 180°C (fan assisted)/ 375°F/ 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, Cirio Cherry Tomatoes, ricotta, milk, garlic, oregano and half the prosciutto and fold gently with a large spoon. Season with salt and fresh black pepper and top with the remaining prosciutto, parmesan and drizzle with extra virgin olive oil. 
3. 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, radish, dressed with extra virgin olive oil and balsamic vinegar. 

Source  https://www.redonline.co.uk

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