Name: Ricotta and tomato pasta bake
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 500 g ricotta cheese; 1 fresh basil leaves; 1 eggs; 15 ml lemon peeled and grated; 250 ml mozzarella cheese grated; sea salt and freshly ground black pepper; 500 g pasta spaghetti, cooked; 750 ml spinach chopped and steamed; 1 tinned tomatoes chopped

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Ingredients (9)

500 g	ricotta cheese
1	fresh basil leaves
1	eggs
15 ml	lemon — peeled and grated
250 ml	mozzarella cheese — grated
	sea salt and freshly ground black pepper
500 g	pasta — spaghetti, cooked
750 ml	spinach — chopped and steamed
1	tinned tomatoes — chopped

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Method:

Preheat the oven 180°C.

Mix the ricotta, basil, egg, lemon peel and three-quarters of the mozzarella cheese in a mixing bowl and season well.

Spoon half the spaghetti into an ovenproof dish. Spoon half the ricotta mixture on top of the pasta, followed by the spinach and the tomatoes.

Now spoon the other half of the spaghetti on top and end with the last half of the ricotta mixture. Sprinkle the remaining mozzarella cheese on top.

Bake for about 35 – 40 minutes, or until golden brown on top. Serve hot with salad.

Words and image: Home magazine

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