Baked Pasta with Spinach and Ricotta

By GialloZafferano · 60 min

Ingredients

Instructions

1. Heat a little oil in a pan, add the thinly sliced spring onion and cook gently over low heat.
2. Add the washed spinach and cook over high heat for 2 minutes. Take off the heat and season with salt and pepper.
3. Put the cooked spinach in a tall glass, add a little extra virgin olive oil and blend with an immersion blender until smooth.
4. Add the peeled almonds to the spinach cream and blend again. Set aside at room temperature until needed.
5. Put the ricotta in a bowl, add the thyme leaves and a drizzle of olive oil, and mix.
6. Cook the pasta in plenty of salted boiling water. Drain it al dente into a large bowl.
7. Add the spinach cream, a drizzle of olive oil and half of the ricotta to the pasta, and mix.
8. Spread half of the dressed pasta in a baking dish, add a few dollops of ricotta, and cover with the rest of the pasta.
9. Top with the remaining ricotta, grated Parmesan, a drizzle of oil, pepper and almond flakes.
10. Bake in a preheated fan oven at 392°F for about 15 minutes, until the surface is golden. Let it cool slightly before serving.

Summarized from GialloZafferano's video. Watch it for the details.

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