Chorizo, ricotta & spinach pasta bake

Chorizo, ricotta & spinach pasta bake

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(10 ratings)

Prep: 5 mins Cook: 30 mins

Easy

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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Ingredients

  • 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
    Chorizo

    Chorizo

    chore-reeth-oh

    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

    Ricotta

    ree-cot-a

    Ricotta is an Italian curd cheese. Made from whey, it is traditionally a by-product of making…

  • 2 tbsp milk

    Milk

    mill-k

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

  • zest ½ lemon
    Lemon

    Lemon

    le-mon

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

  • 25g parmesan, finely grated
    Parmesan

    Parmesan

    parm-ee-zan

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

Method

  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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babyblade
5th Jul, 2016
3.8
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.
Edinburghlady
3rd May, 2015
2.55
Didn't like the ricotta topping, would use mozzarella next time and finish off under the grill rather than in the oven.
debbiexxx
21st Apr, 2015
3.8
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.
Huk7
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.
sarvella
13th Apr, 2015
5.05
Super easy to do and great flavors!
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