Spinach and Cheese Pasta Bake

A lemony, garlicky three-cheese and spinach mixture tossed through pasta, then sandwiched between rich tomato pasta sauce and pesto. Topped with a parmesan-laden crispy golden crust, this is the ultimate cosy family meal.

Ingredients

• 400 g small pasta (malfalde, penne, rigatoni or small shells)
• 375 g ricotta
• 300 g freshly shredded mozzarella
• 100 g freshly grated parmesan
• 130 g baby spinach
• 1 lemon, zested
• 1 tsp freshly grated garlic
• ½ tsp sea salt flakes
• ½ tsp freshly cracked black pepper
• 500 g good-quality tomato pasta sauce
• 125 g pesto (store-bought or homemade)
• 20 g panko breadcrumbs
• Olive oil spray

To serve:

• Olive oil
• Chilli flakes (optional)

Method

1. Preheat the oven to 200°C (400°F) (180°C/350°F fan-forced).
2. Cook the pasta according to packet instructions minus 2 minutes.
3. Mix together the ricotta, mozzarella, half the parmesan, the spinach, lemon zest, garlic, salt and pepper in a large bowl.
4. Drain the pasta and add it to the ricotta mixture. Mix until well combined.
5. Spoon ½ cup of the pasta sauce into the base of a large baking dish. Add the cheesy pasta, then dollop spoonfuls of the pesto on top. Top with the remaining pasta sauce.
6. Sprinkle the top with the breadcrumbs and the remaining parmesan. Spray generously with olive oil.
7. Bake in the top half of the oven for 10–12 minutes until golden brown.
8. Turn the oven to grill and cook for a further 1–2 minutes until extra crispy.
9. Serve drizzled with olive oil and a sprinkle of chilli flakes.

Tips

• Taste the pasta mixture before baking to ensure the salt level is to your liking.
• Boost with extra protein by stirring in 200 g of shredded chicken or 100 g of chopped ham.
• Add up to 2 cups of vegetables like mushrooms, roasted zucchini, frozen peas or steamed broccoli.
• Assemble and freeze for up to 3 months. Thaw completely in the fridge before baking.