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Tomato, ricotta and spinach bake
Rating: 
2.84 out of 1173 votes
Course: Main course
Recipe Ingredients
- 375g fusilli pasta
- 6 slices prosciutto
- 400g baby spinach
- 600g cherry tomatoes
- 200g ricotta cheese
- 100ml milk
- 1 garlic clove
- 1tsp dried oregano
- 20g parmesan cheese
- 1 tbsp olive oil
Recipe Instructions
1. Boil the pasta until cooked, drain and place in an oven proof dish.
2. Finely chop the garlic.
3. Cut the procsuitto into small squares.
4. Add the tomatoes, spinach, garlic, milk, ricotta, oregano and half of the procsuitto.
5. Mix gently together, adding salt and black pepper to taste.
6. Top with the remaining procsuitto and grated parmesan.
7. Cook in oven 180C/gas mark 4 for 15 minutes, until golden and cooked through.
Entered by: James11 Entered: 29/04/2014
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