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Spinach and tagliatelle bake

Recipe from: 7/1/2004 12:00:00 AM

Ingredients 11
Servings 6


  • 45
    olive oil
  • 1
    brinjal, diced (do not peel)
  • 200
    baby spinach, roughly torn
  • salt and freshly ground black pepper
  • 2
    x 410 g cans chopped Italian tomatoes
  • 1
    packet olives, drained, pitted and roughly chopped
  • pinch of sugar
  • 500
    crumbly cottage or ricotta cheese
  • 350
    crumbled feta cheese
  • 30
    chopped parsley
  • 400
    spinach tagliatelle


Preheat the oven to 180 °C and grease a deep ovenproof dish.
Heat the olive oil in a large frying pan and stir-fry the brinjal until brown.
Remove from the pan and set aside.
Place the spinach in the same pan and cover until the spinach has wilted.
Season with salt and pepper and add to the brinjal.
Mix the tomatoes and olives, season to taste with salt and pepper and a pinch of sugar and set aside.
Blend the cottage or ricotta cheese in a food processor until fine and spoon it into a mixing bowl.
Stir in a third of the feta cheese and brinjal mixture.
Add the parsley and season with salt and pepper to taste.
Cook the tagliatelle in salted boiling water until nearly done and drain.
Spread a third of the tomato mixture in the bottom of the greased dish.
Cover the dish with aluminium foil and bake for 20 minutes.
Remove the foil and scatter the remaining feta cheese on top.
Bake uncovered for another 20 minutes and leave to rest for 20 minutes before serving.

Read more on: bake  |  sauté

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