Name: Chorizo, ricotta & spinach pasta bake
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: 400g penne; 1 tbsp olive oil; 140g small chorizo sausages, diced; 180g bag baby spinach; 2 garlic cloves crushed; 250g tub ricotta; 2 tbsp milk; zest 0.5 lemon; 25g parmesan finely grated

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Chorizo, ricotta & spinach pasta bake

Chorizo, ricotta & spinach pasta bake

Emily Kydd

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Serves 4

Easy

Prep: 5 mins

Cook: 30 mins

A star rating of 3.4 out of 5.39 ratingsRate

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Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite

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Ingredients

Nutrition

Units:

MetricUS

400g penne
1 tbsp olive oil
140g small chorizo

sausages, diced
180g bag baby spinach
2 garlic cloves

crushed
250g tub ricotta
2 tbsp milk
zest 0.5 lemon
25g parmesan

finely grated

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Nutrition: per serving

kcal538
fat22g
saturates9g
carbs56g
sugars5g
fibre1g
protein27g
salt1g

Method

step 1

Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
step 2

Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.

Recipe from Good Food magazine, March 2015

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A star rating of 3.4 out of 5.39 ratings

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