Craving a comforting and delicious meal that's surprisingly simple to make? This Spinach Ricotta Pasta Bake is the answer! Get ready to transform everyday ingredients into irresistible, cheesy goodness that will have everyone asking for seconds.
Ingredients
Okay, let's gather our ingredients. For the filling, I like to use one egg—it binds everything together nicely. Then we'll need 7 oz of ricotta. I usually go for full fat, but low fat works too. Don't forget 8 oz of frozen chopped spinach, and make sure to squeeze out all that extra water! You could consider using parmesan for a sharper flavor, too.
Next up, it's 3/4 cup of grated cheddar cheese. Tasty cheese works great, but you could also use gruyere! Salt and pepper… gotta have those for seasoning, right? 3/4 tsp of salt, plus pepper.
Now for the pastry. We'll need two sheets of puff pastry—about 10" square—and they need to be defrosted. I'd say the most important ingredient here is puff pastry. Finally, grab another egg for the egg wash. It'll make 'em golden brown!
Instructions
Now that we have all our ingredients ready to go, let's get started on how I make this tasty dish! First, I preheat my oven to 180C/350F. I don't want any sticking, so I spray two standard muffin tins with oil – I'm ready to go!
Next, I'm whipping up the filling. In a bowl, I place one egg and whisk it up, then add the ricotta, spinach, cheddar, salt, and pepper. Now, I mix it all together. Taste – does it need more salt? Now, I'll adjust. Good to go!
Time for the pastry. I cut each sheet into 9 equal pieces. I'm molding 15 pieces of pastry into the muffin tins – it's like playing with edible clay!
- I carefully divide the filling.
- I bring the four corners to the center.
- I seal!
Brush with egg wash, bake for 15-20 minutes 'til golden brown! Don't forget, using fresh ricotta cheese will give you the best results. After that, I allow it to rest 5 minutes before removing. Enjoy!
Recipe Notes
I've got some extra tips and tricks to share with you! You can totally swap out the ricotta for feta, if you're feeling adventurous. Just remember – feta's already salty, so skip adding any extra salt. Trust me, you don't want a salt bomb!
Don't stress if they aren't perfectly sealed. I've made so many and they are often not but still come out great!
Feel free to experiment with different cheeses in the filling. Gruyere would be great as well – any good melting cheese with some flavour will work!
Keep an eye on the pastries while they're baking. Ovens vary, and you want them to be a golden brown perfection, not burnt offerings – though that's happened to me. We live and learn, right?
Nutrition Information
Let's talk about the good stuff—nutrition! I've calculated the nutritional information per serving (about 54g), and I think you'll be pleasantly surprised. Each little puff contains a decent amount of vitamins and minerals! Of course, I can eat, like, six of these, so keep that in mind!
Here's a quick rundown:
- Calories: About 120—not bad at all!
- It shows Vitamin A – a whopping 34%!
- Calcium: You're getting 10% of your daily needs, which is awesome.
Don't forget, these values are estimates. Remember, it's all about balance! Enjoy these tasty Spinach Ricotta Puffs as part of a well-rounded diet, and you're golden!
Short Recipe Version
Spinach Ricotta Pasta Bake
Prep time: 20 minutes
Cook time: 35 minutes
Servings: 6
Ingredients:
1 package puff pastry
1 lb pasta
15 oz ricotta cheese
10 oz frozen spinach, thawed and squeezed dry
1 cup grated Parmesan cheese
1/2 cup grated mozzarella cheese
2 eggs
1/4 tsp nutmeg
Salt and pepper to taste
Instructions:
- Preheat oven to 375°F (190°C).
- Cook pasta according to package directions.
- In a bowl, combine ricotta, spinach, Parmesan cheese, eggs, nutmeg, salt, and pepper.
- Mix cooked pasta into the ricotta mixture.
- Line a baking dish with puff pastry.
- Pour pasta mixture into the dish.
- Top with mozzarella cheese.
- Bake for 35 minutes or until golden brown and bubbly.
Nutrition Information (per serving, estimated):
Calories: 450
Protein: 25g
Fat: 25g
Carbohydrates: 35g