Article: Spinach and Ricotta Pasta Bake
Spinach and Ricotta Pasta Bake
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Author:
Dr Eva
Servings
2
Calories
405
Ingredients
-
2 portions of Dr Eva’s Tagliatelle
-
400g Mutti Passata
-
320g Fresh Baby Spinach Leaves
-
250g Low Fat Ricotta Cheese
-
1 Teaspoon Salt
-
Optional: Italian Seasoning and Pepper to Taste
Directions
Break up tagliatelle in a freezer bag using a rolling pin.
Lightly oil an ovenproof dish and layer with the broken tagliatelle.
Mix stevia, salt, black pepper and Italian seasoning in the passata and pour over tagliatelle.
Preheat oven to 180°C.
Put spinach in a pan and mix it in with the ricotta.
Add ricotta and spinach as the next layer to the tagliatelle and passatta layers.
Cover the baking dish with a layer of tin foil
Bake in a preheated oven for 25-30 minutes.
Serve with a baby leaf salad, cucumbers, tomatoes, and a dressing of choice.
Nutrition
Nutrition
- per serving
- Calories
- 405
Amount/Serving
% Daily Value
- Fiber
- 9 grams
- Protein
- 47 grams
- Carbs
- 22 grams
