Spinach & Ricotta Pasta Bake
A 70-minute Sunday bake: rigatoni layered with spinach ricotta under a hot honey tomato sauce. The ricotta stays mild, the sauce underneath has an edge.
- Hero ingredient
- Ricotta
- Time
- 70 min
- Yield
- Serves 6
Made with
Sweet Sting Hot Honey
$11.95 · 330g
Goes well with
Smashed Tomato
Doubles the tomato and keeps it mild enough for children.
Ingredients
- 400g rigatoni or penne
- 500g ricotta
- 300g spinach, wilted and squeezed dry
- 700g passata
- 2 tbsp Sweet Sting Hot Honey
- 150g mozzarella and parmesan
Method
- 01
Heat the oven to 190°C fan. Cook the pasta two minutes short of the packet time — it finishes in the oven.
- 02
Warm the passata with the hot honey and a good pinch of salt. Taste it: the sharpness should be gone and a slow heat should arrive afterwards.
- 03
Mix the ricotta with the squeezed spinach, plenty of pepper and half the parmesan.
- 04
Layer sauce, pasta, ricotta, repeat. Finish with sauce and all the mozzarella.
- 05
Bake 30–35 minutes until blistered. Rest 10 minutes or it collapses when you serve it.