Spinach, Pea & Ricotta Pasta Bake with Mascarpone
Rich, creamy, and full of vibrant greens, this baked pasta dish is your new vegetarian showstopper. Ricotta-stuffed pache pasta is layered with a herby tomato sauce and finished with a silky mascarpone topping. Paired with a crisp white wine, it’s perfect for a veggie dinner party or an indulgent night in.
Serves: 4
Prep time: 25 minutes Cook time: 1 hour Dietary: Vegetarian
Ingredients
Pasta
350g pache pasta
For the filling
320g baby spinach, blanched for 1 min and squeezed dry, roughly chopped
200g frozen peas
250g ricotta
80g Grana Padano, grated
Grating of nutmeg
Salt + pepper
Tomato sauce
2 tbsp olive oil
4 garlic cloves, thinly sliced
Handful rosemary + sage leaves
1 tbsp tomato purée
2 tins plum tomatoes
¾ tin of water
Salt + pepper
Topping
250g mascarpone
5 tbsp whole milk
Olive oil (for drizzling)
Method
Preheat oven to 190°C (fan) and grab a 9-inch baking tray.
Make the sauce: In a saucepan over medium heat, add olive oil, garlic and herbs. Fry for 2 minutes. Stir in tomato purée, plum tomatoes, water, salt and pepper. Simmer with lid ajar for 10 minutes.
Prep the greens: Pour boiling water over peas in a bowl, leave for 3 minutes, then drain. Mash half the peas lightly with a fork.
Make the filling: In a bowl, combine spinach, peas, ricotta, Grana Padano, nutmeg, salt and pepper. Mix well and taste for seasoning. Spoon into a piping or sandwich bag, snip the corner, and pipe the filling into each pasta tube.
Layer the dish: Spoon some tomato sauce into the baking tray. Place the filled pasta tubes upright in rows. Cover with the remaining sauce, spreading it evenly around the pasta.
Top it off: Mix mascarpone and milk until smooth, then spread over the top. Drizzle with olive oil and season.
Bake: Place in the oven for 45 minutes, then cover with foil and bake for another 15 minutes to ensure the pasta is tender.
Serve immediately—glass of wine optional.