Spinach Basil Ricotta Puree Recipes

SPINACH AND RICOTTA PASTA BAKE RECIPE

Steps:

• Preheat the oven to 220C.
• Cook the pasta and spinach in boiling, salted for 10 minutes, until JUST cooked.
• Meanwhile, open the tinned tomatoes and drain the liquid from them using a sieve.
• Add all of the other tomato sauce ingredients to the drained tomatoes and stir well.
• When the pasta and spinach are cooked, drain the majority of the water (see recipe notes).
• Add the ricotta sauce ingredients and stir thoroughly, but gently. Pour into a casserole dish.
• Top with the tomato mixture and the remaining mozzarella cheese.
• Pop into the oven for 15 minutes or until the cheese is golden and bubbling.
• Sprinkle with fresh basil and serve.

BAKED PENNE WITH SPINACH, RICOTTA & FONTINA

Steps:

• Preheat the oven to 450°F and set an oven rack in the middle position. Lightly oil a 9 x 13-inch ceramic baking dish.
• Cook the penne in boiling salted water until al dente, about 9 minutes. (It will cook more in the oven so you don't want it completely cooked.) Drain, then place the cooked penne back in the pan and set aside.
• In the bowl of a food processor fitted with the steel blade, combine the spinach, basil, ricotta, cream cheese, half-and-half, 1 cup of the fontina, 3 tablespoons of the Parmigiano Reggiano, garlic, salt, pepper, and nutmeg. Process until puréed.
• Add the spinach mixture to the pasta and stir to combine. Transfer to the prepared baking dish. Top with the remaining fontina and Parmigiano Reggiano. Bake until the pasta is bubbling and the top is golden in spots, about 20 minutes. Let cool for a few minutes, then serve.

SPINACH & RICOTTA PASTA BAKE

Steps:

• Preheat oven to 350F/180C.
• Pasta Sauce: Pour out about 1/4 cup of the passata (to make room to add flavourings). Add the remaining Pasta Sauce ingredients into the bottle, screw the lid on and give it a shake.
• Cook pasta for time per packet MINUS 1 minute.
• SCOOP OUT 1 mugful pasta cooking water, drain and set aside.
• Ricotta Mixture - Mix Ricotta Mixture ingredients in a very large bowl. Use a splash of pasta cooking water if needed to make it creamy.
• Add pasta and stir to combine. Transfer to a heatproof baking dish.
• Top with Pasta Sauce, top with cheese. Loosely cover with foil.
• Bake for 25 minutes, then remove the cover and bake for a further 10 minutes or until the cheese is melted and bubbly.
• Serve while hot and fresh!

SPINACH, BASIL RICOTTA PURéE

Steps:

• Bring 2 cups water to boil in large pot. Add spinach leaves and stir until tender and bright green, about 3 minutes. Drain. Squeeze out excess water. Transfer spinach to processor. Add basil and ricotta to spinach. Blend until smooth. (Can be prepared 8 hours ahead. Cover and refrigerate.)
• Melt butter in heavy medium saucepan over medium heat. Add garlic and sauté until golden, about 3 minutes. Add spinach mixture and cream. Stir until mixture is just heated through. Season to taste with salt and pepper. Transfer to bowl and serve.

SPINACH RICOTTA PIZZA WITH FRESH TOMATO PUREE

Steps:

• Divide dough into two and roll out into two thin crusts. Lightly brush olive oil to taste on top and bake the dough for 5 minutes in a 425 degree oven on a greased and floured pan.
• Meanwhile grate the four tomatoes into a medium bowl. If your tomatoes are really ripe, you can drain the excess liquid slighlty. Add the pressed garlic and olive oil.
• Add the spinach to a medium pan over medium heat and saute with salt and pepper to taste until half-wilted.
• Spread the tomato mixture on both crusts. Return to the oven for another 5 minutes. This should get rid of any excess liquid in the sauce.
• Top the pizzas with spinach, basil, and a light sprinkling of mozzarella. Finish by placing small dallops of ricotta around the pizza, using a small spoon.
• Bake for an additional 10 minutes or until cheese bubbles and begins to brown.