This Spinach and Ricotta Pasta Bake is SO easy to make. Full of delicious cheese flavours and on the table in under 30 minutes with NO sauce making.
Preheat the oven to 220C.
Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
Top with the tomato mixture and the remaining mozzarella cheese.
Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
Sprinkle with fresh basil and serve.