Baked Pasta With Ricotta Leek And Spinach | Donna Hay

Name: 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

www.donnahay.com.au

Our freshly baked pasta with ricotta, leek and spinach is perfect for a fast weeknight meal that'll warm up a winter night.

View full recipe on www.donnahay.com.au

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.

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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

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