Baked Pasta With Ricotta Leek And Spinach
Our freshly baked pasta with ricotta, leek and spinach is perfect for a fast weeknight meal that'll warm up a winter night.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.donnahay.com.au.
Cooking tools:
- Microplane
- Chef's knife
- Cutting board
- Saucepan
- Colander
- Mixing bowl
- Nonstick skillet
- Oven
- Baking sheet
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Tongs
- Kitchen timer
Ingredients
- 400g rigatoni
- 3 cups (60g) baby spinach leaves
- 6 anchovies, finely chopped
- 1 tablespoon finely grated lemon rind
- sea salt
- 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
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