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Chorizo, ricotta & spinach pasta bake

Chorizo, ricotta & spinach pasta bake

A star rating of 3.3 out of 5.35 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

Nutrition: per serving
NutrientUnit
kcal538
fat22g
saturates9g
carbs56g
sugars5g
fibre1g
protein27g
salt1g
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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

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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Overall rating

A star rating of 3.3 out of 5.35 ratings
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