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Baked Pasta with Spinach, Ricotta, and Mozzarella
3 Tbsp. Olive Oil
250g Frozen Spinach,
thawed
2 Cups Ricotta
½ Cup Grated Parmesan
½ Tsp. Grated Nutmeg
1 ½ cups Mozzarella
Cheese
Salt and Ground Black
Pepper, to taste
Heat the oven to 230°C. Oil a 30cm baking dish.
Bring a large pot of lightly salted water to a boil. Add
pasta – penne works best and cook until “al dente”
then drain.
Put the pasta in the prepared baking dish and toss
with 1 tablespoon of the oil.
Squeeze as much of the water as possible from the
spinach. Put the spinach in a food processor and
puree with the ricotta, half of the Parmesan, the
nutmeg, salt, and pepper. Stir in half the mozzarella.
Stir the spinach mixture into the pasta.
Top with the remaining mozzarella and Parmesan.
Drizzle the remaining 2 tablespoons oil over the top.
Bake the pasta until the top is golden brown, 15 to 20
minutes
12.3 Sausage Recipes
Traditional Sausage
800g. Ground Pork
110g. Ground Bacon
1½ Tsp. Salt
½ Tsp. Freshly Ground
Black Pepper
½ Tsp. Chili Powder
½ Tsp. Marjoram
¼ Tsp. Thyme
¼ Tsp. Coriander
2 Garlic Cloves, pressed
½ Cup Cold Water
Combine all ingredients in the Mixing Container.
MIX until thoroughly blended. EXT the mixture into the
casings and twist off into 4-inch links.
Refer to the “How to Make Sausages” section for
complete instructions on making sausage.
Refrigerate and use within 3 days or freeze
