Baked Pasta With Ricotta Leek And Spinach | Donna Hay

Ingredients

• 400g rigatoni
• 3 cups (60g) baby spinach leaves
• 6 anchovies, finely chopped
• 1 tablespoon finely grated lemon rind
• sea salt and cracked black pepper
• 2 tablespoons extra virgin olive oil
• 2 leeks, thinly sliced
• 1 cup (240g) ricotta, crumbled
• ¼ cup (60ml) single (pouring) cream
• 1 cup (70g) sourdough breadcrumbs
• finely grated parmesan, to serve