Sausage, Spinach & Ricotta Pasta Bake

2015-10-18
  • Servings : 6-8
  • Prep Time : 25m
  • Cook Time : 35m
  • Ready In : 1m

Sausage, spinach and ricotta pasta bake

A recipe fit for a big family, hungry tummies or big batch cook ups for the freezer. It’s also a delicious change from spaghetti bolognese or lasagne.

Fussy Eating Tip: Fussy eaters may feel more comfortable trying new meals when they recognise ingredients that are familiar to them e.g.pasta, tomato based sauces or sausages.

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Ingredients

  • 500g pasta e.g. penne, spiral, shell, rigatoni, farfalle
  • 2 tbsp olive oil
  • 500g good quality beef, lamb or pork sausages
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2 x 400g cans no added salt chopped tomatoes
  • 150g baby spinach leaves
  • pepper, to taste
  • 250g ricotta
  • 1/2 cup finely grated parmesan
  • 2 cups grated tasty cheese

Method

Step 1

Preheat the oven to 180 degrees Celsius. -

Step 2

Cook the pasta according to packet directions, drain and set aside. -

Step 3

While the pasta is cooking, heat half the oil in a large frying pan over medium-high heat, remove the sausage meat from their casings and add to the frying pan, breaking up the meat with a wooden spoon as it cooks. Once browned, remove from the frying pan and drain on a paper towel. -

Step 4

Carefully wipe the pan clean with a paper towel, add the remaining oil and heat over medium heat. Add the onion and garlic and cook, stirring for 2-3 minutes or until soft. Add the canned tomatoes, return the sausage meat to the pan and bring to the boil. Reduce the heat and simmer for 10-15 minutes. Add the baby spinach leaves and stir until the leaves have wilted. Season with salt and pepper and remove from the heat. -

Step 5

Place the ricotta, half the parmesan and 1/2 cup of tasty cheese in a large bowl and mix to combine. -

Step 6

Combine the pasta and ricotta mixture and stir to combined. Add the sausage and spinach mixture and stir until well combined. -

Step 7

Pour the pasta into an 8-cup capacity baking dish, top with the remaining cheese and bake in the oven for 35-40 minutes or until golden. -

Step 8

Storage: Leftovers can be stored in the fridge for 1-2 days or in the freezer for 1-2 months. The pasta bake can be stored in the freezer prior to placing in the oven for up to 2 months. Simply defrost in the fridge overnight before baking. -

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Recipe Comments

  1. posted by Gemma on October 21, 2015

    Total winner :) The best pasta bake I’ve ever had! Kids scoffed it, husband loved it, and had enough to put aside a meal for some friends in the freezer. Plus, fresh spinach from the garden worked beautifully!
    Thanks!

      Reply
    • posted by Jess on October 21, 2015

      Aww, thanks Gemma. Glad it was hit for you and your family. I hope your friends enjoy it just as much – how kind of you. Jx

        Reply
      • posted by Gemma on October 26, 2015

        Scrumdidiledee!!! There’s much joy to be had giving a ‘one handed cooks’ meal to friends who could do with a break!! Its one of those “You’re welcome” moments, cos you know its gonna get eaten by their kids and enjoyed by the adults too!

          Reply
  2. posted by Nicole on October 30, 2015

    Do you think this would work with chicken sausages? Thanks

      Reply
    • posted by Jess on October 31, 2015

      Hi Nicole, yes chicken sausages would be yum! Enjoy, Jx

        Reply
  3. posted by Kestrel on November 1, 2015

    Yum yum yum!! My whole family enjoyed this, even my “I’ve never tried it, but I don’t like it” 3yo ate a whole bowl!!

      Reply
  4. posted by Danielle on November 2, 2015

    This made a MASSIVE amount of food, enough that we could invite a hungry student and give some to the neighbour AND have it the next night too. Thankfully it was wonderfully delicious and loved by everyone who had it. I will definitely be making it again!!

      Reply
  5. posted by Sylvia on April 29, 2016

    Can I use straight mince or is there a special reason to use sausage meat?

      Reply

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