Gluten free pasta bake with spinach and ricotta - George Eats

Ingredients

• 2000ml (2 litres) litres lactose free full cream milk ((can be fresh or long life) )
• 80-125ml (1/3 - 1/2 cup) lemon juice (or vinegar)
• salt, to taste (to taste)
• 400 g gluten free pasta of choice ((I used rigatoni) )
• 1 X 400g batch of ricotta (see above)
• 125-250ml (1/2 - 1 cup) milk of choice (only if you need it) (to loosen the ricotta (I used soy because I ran out of lactose free) )
• Squeeze of lemon juice
• 100 g freshly grated parmesan (no pre-grated stuff pls)
• 80m (4 tablespoons) olive oil
• Pinch of nutmeg, to taste
• pinch of cinnamon, to taste
• Aleppo pepper or chilli flakes, to taste
• 2 tablespoons chopped capers or a handful of pitted olives
• Generously cracked pepper
• fine salt, to taste (to taste)
• 1 large bunch spinach ((mine was 500g well rinsed and chopped))
• 1 bunch basil
• 1 x 700 g jar of passata
• 2-3 tablespoons tomato paste
• Balsamic vinegar, to taste
• Generous salt and cracked pepper
• 1-2 teaspoons oregano (optional)
• 100-200 g+ fresh mozzarella
• Freshly and finely grated parmesan (for sprinkling)
• Salt and pepper (to finish)