Baked Pasta with Ricotta and Spinach | RICARDO
This ricotta and spinach pasta casserole is a comforting, budget-friendly meal that's easy to prepare—perfect for weeknight dinner ideas everyone will enjoy!
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Cooking tools:
- Fine-mesh sieve
- Pot
- Oven
- Baking dish
- Mixing bowl
- Chef's knife
- Cutting board
- Spoon
- Measuring spoon
- Stove
Ingredients
- 4 garlic cloves, chopped
- 3 tbsp (45 ml) olive oil
- 6 cups (140 g) baby spinach, coarsely chopped
- 1 onion, chopped
- 1 tsp dried oregano
- 1/4 tsp red pepper flakes
- 1 bottle (675 ml) strained tomatoes
- 2 cups (500 ml) chicken or vegetable broth
- 3/4 lb (340 g) short pasta of your choice
- 1 container (300 g) ricotta cheese
- 1/2 cup (35 g) fresh Parmesan cheese, finely grated
- 1 cup (100 g) mozzarella cheese, grated
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