Baked pasta with garlic and greens
(1)
1 hour
Here's an easy way to include more garlic in your diet and give your immune system a helping hand.
Lynn Lewis
5 people made this
Ingredients
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
Directions
Preparation:15min ›
Cook:45min ›
Ready in:1hour
- Preheat oven to 180°C. Lightly coat a large baking dish with non-stick cooking spray.
- Cook penne in a large saucepan of lightly salted boiling water until tender, following packet instructions.
- 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.
- Drain penne and add to bowl. Combine well. Transfer to baking dish. Top with mozzarella. Cover with aluminium foil.
- Bake for 25 minutes. Remove foil. Bake until lightly golden, about 10 minutes. Garnish with olives.
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Reviews and Ratings
Global Ratings:
(1)
Reviews in English (1)
5
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
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