Baked pasta with garlic and greens

    1 hour

    Here's an easy way to include more garlic in your diet and give your immune system a helping hand.

    8 people made this

    Serves: 8 

    • 500 g penne or rigatoni pasta
    • 1 tablespoon olive oil
    • 6 cloves garlic, thinly sliced
    • 250 g frozen chopped spinach, thawed and squeezed dry
    • 3 cups (800 g) prepared tomato sauce
    • 1 cup (260 g) reduced-fat ricotta cheese
    • 1 cup (120 g) grated reduced-fat mozzarella cheese
    • kalamata olives, for garnish

    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 180°C. Lightly coat a large baking dish with non-stick cooking spray.
    2. Cook penne in a large saucepan of lightly salted boiling water until tender, following packet instructions.
    3. Heat oil in a medium non-stick frying pan over medium-low heat. Add garlic. Sauté until golden, about 5 minutes. Add spinach and heat through, about 5 minutes. Transfer to a large bowl. Stir in tomato sauce and ricotta.
    4. Drain penne and add to bowl. Combine well. Transfer to baking dish. Top with mozzarella. Cover with aluminium foil.
    5. Bake for 25 minutes. Remove foil. Bake until lightly golden, about 10 minutes. Garnish with olives.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (1)


    For a meatless dish this was very tasty and I won't mind making it again. I added some fresh basil too. I didn't have ricotta so I used a combination of parmesan, tasty and mozzarella.  -  22 Jun 2009