Spinach and ricotta pasta
A delicious Italian recipe!
Servings: 2
Calories: 322kcal
Cost: 60p
Equipment
- mixing bowl
- large mixing spoon
- chopping board
- small sharp knife
- oven proof dish
Ingredients
- 85 g frozen spinach £1.69/1.3kg, 11p
- 35 g walnut pieces £1.64/150g, 38p
- 20 g raisins £2.74/kg, 5p
- 90 g ricotta 80p/250g, 29p
- ½ tsp salt
- ½ tsp fresh ground pepper
Tomato Sauce
- 400 g tomatoes 28p
- 1 tsp dried basil 49p/14g, 4p
- 1 tsp fresh ground pepper
- ½ tsp salt
To Serve
- ¼ iceberg lettuce shredded, 60p for the whole lettuce, 15p
- 200 g carrots 65p/kg, 13p
Metric - US Customary
Instructions
- Mix the spinach and ricotta together.
- Chop the walnuts finely, chop the raisins up a bit and add both to the spinach mixture.
- Season well with salt and pepper, and maybe a little nutmeg if you have it.
- Cook the pasta and drain well.
- Place the pasta in an ovenproof dish. Dot over the spinach and ricotta mix, or if you are using shells, divide the mixture between the shells
Tomato Sauce
- Season the chopped tomatoes with lots of black pepper so it’s spicy, add a little salt.
- Carefully pour over the pasta and spinach mix.
- Bake in a moderate oven for about 20 minutes.
Notes
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Nutrition
Calories: 322kcal | Carbohydrates: 33g | Protein: 13g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 1321mg | Potassium: 1243mg | Fiber: 9g | Sugar: 12g | Vitamin A: 23894IU | Vitamin C: 38mg | Calcium: 241mg | Iron: 3mg
