Chorizo, ricotta & spinach pasta bake

Chorizo, ricotta & spinach pasta bake

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(29 ratings)

Prep: 5 mins Cook: 30 mins


Serves 4
Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite

Nutrition and extra info

Nutrition: per serving

  • kcal538
  • fat22g
  • saturates9g
  • carbs56g
  • sugars5g
  • fibre1g
  • protein27g
  • salt1g
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  • 400g penne
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 140g small chorizo sausages, diced



    A coarsely textured, spiced pork sausage widely used in Spanish and Mexican cooking. It is made…

  • 180g bag baby spinach
  • 2 garlic cloves, crushed
  • 250g tub ricotta



    Ricotta is an Italian cheese made from whey and traditionally a by-product of…

  • 2 tbsp milk



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • zest ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 25g parmesan, finely grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  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.

  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.

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Comments, questions and tips

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thomasbw's picture
15th Jun, 2019
Amazing flavour for such a simple recipe! Used spicy chorizo to give it a bit of a kick. The lemon zest came through beautifully to give the dish a nice zing.
31st Oct, 2018
This is delicious! I was surprised, I didn't expect it to be so tasty. I followed the recipe except I added zest of whole lemon. Quick and easy to make as well.
Edgar Divver's picture
Edgar Divver
3rd Jun, 2018
Pretty nice variety of flavours in this already, but I added a few things! A tin of chopped tomatoes, a small tin of sweetcorn and a red onion added some more substance, and I swapped the ricotta for mozzarella instead and added a more generous amount of parmesan on top which made the topping nice and brown and crispy.
12th Jul, 2018
You have given the recipe 3 stars, but what you have made is a totally different recipe! You didn't even use ricotta, which is one of the main ingredients!
5th Oct, 2017
A bit dry & bland. Would benefit from chopped tomatoes & chilli Easy to make & easily feeds 4
5th Jul, 2016
Pretty good recipe. Halved the pasta to serve two but kept other ingredient quantities the same so had enough sauce to keep it moist. Also added a few baby plum tomatoes (chopped) to the spinach mix for even more moisture. Will be making again. Tasty and easy.
3rd May, 2015
Didn't like the ricotta topping, would use mozzarella next time and finish off under the grill rather than in the oven.
21st Apr, 2015
Just made this and it was really easy and really tasty! I also put chicken and extra garlic in because I love garlic! The lemon in the ricotta is lovely and really added to the taste. The pasta on top was a bit dry so I might add more pasta water next time.
18th Apr, 2015
Tried this last night, very easy to prepare and most importantly very tasty. It was a nice change to have pasta with something other than a tomato based sauce and this sauce whilst creamy was not to overpowering in the cheese taste. The only change that I made was to use the zest from a whole unwaxed lemon instead of just half, an additional clove of garlic and also the inclusion of a chopped red onion. This easily made enough for four people.
13th Apr, 2015
Super easy to do and great flavors!
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