How do you store this Greek pasta casserole?

This Greek pasta bake can be stored in the refrigerator for up to 3 days in an airtight container. To reheat, cover with aluminum foil and warm in a preheated oven at 180°C until heated through, about 10-15 minutes.

How do I prevent the pasta from drying out?

The secret to a creamy pasticcio lies in the ricotta and the cooking time of the pasta. Cook the penne absolutely al dente, as it will continue to cook and absorb moisture in the oven. The 500 grams of ricotta naturally provides a wonderfully creamy texture. If you want the filling even creamier, mix in a small splash of the pasta cooking water with the ricotta.

Can I use frozen spinach for this ricotta and spinach casserole?

Yes, that's definitely possible! If you're using frozen spinach, preferably choose whole leaves (not creamed). Allow the spinach to thaw completely and squeeze out all the excess water very well before mixing it with the ricotta. If the spinach is too wet, your pasticcio will become watery in the oven.

Can you make pasticcio with spinach and ricotta ahead of time or freeze it?

Absolutely, this spinach and ricotta gratin is the perfect meal prep dish! You can assemble the entire gratin (including the grated cheese) during the day and store it covered in the refrigerator. Bake it just before serving for about 25 to 30 minutes at 200°C (a little longer because it's cold). You can also freeze the pasticcio after baking; then gently reheat it in the oven at 160°C.

What extra vegetables go well in this vegetarian casserole?

This vegetarian casserole is an ideal 'fridge emptier'. You can easily upgrade the spinach base by baking extra vegetables with the garlic. Think finely chopped mushrooms, pieces of sun-dried tomato, cubes of roasted pumpkin.

Pasta with spinach and ricotta

Name: Pasta with spinach and ricotta
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 350g penne; 400g spinach, washed; 500g ricotta; 4 cloves of garlic; 2 tablespoons oil; Pepper and salt; Nutmeg; 150g grated cheese

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35min

•

Easy

Oven dishes have something magical about them: you put them in the oven and the whole house immediately smells cozy. This Greek dish, pasticcio, with spinach and ricotta is the perfect example. We swap the traditional minced meat for a delicious, fresh veggie filling that tastes perfect with the creamy ricotta and garlic. And you can easily upgrade this Greek pasta with extra seasonal vegetables like mushrooms or grilled pumpkin. Will you be putting it in the oven tonight?

Ingredients

What do you need?

Quantity: 4P

350g penne
400g spinach, washed
500g ricotta
4 cloves of garlic
2 tablespoons oil
Pepper and salt
Nutmeg
150g grated cheese

Preparation method

How do you make this?

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Cook the penne al dente according to the package instructions in plenty of salted water. Drain and spread them over a baking dish, drizzle with some olive oil, and season with pepper and salt.

Finely chop the garlic and lightly sauté it in the oil. Add the spinach and let it wilt. Then mix in the ricotta and season with pepper, salt, and nutmeg to taste. Check if the mixture is well seasoned.

Evenly distribute the spinach-ricotta mixture over the pasta in the baking dish. Sprinkle with the grated cheese.

Gratin the dish for about 20 minutes in a preheated oven at 200°C, until the cheese is golden brown. Serve the pasticcio immediately.