RICOTTA PASTA BAKE RECIPES

Steps:

• Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente.
• Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute.
• Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes.
• Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.
• Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside.
• Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly.
• Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side.