How do you store pasticcio?

This pasticcio can be stored in the refrigerator for up to 3 days in a sealed container. To reheat, cover with aluminum foil and heat in a preheated oven at 180°C until warmed through, about 10-15 minutes.

How do I make sure the pasticcio doesn't dry out too much?

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 pasticcio?

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 is the perfect meal prep dish! You can fully assemble the casserole (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 (slightly 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 pasticcio is an ideal 'fridge emptier'. You can easily upgrade the spinach base by roasting extra vegetables with the garlic. Think finely chopped mushrooms, pieces of sun-dried tomatoes, or diced roasted pumpkin.

Pasticcio with spinach and ricotta

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35min

•

Easy

Casseroles have something magical about them: you put them in the oven and immediately the whole house smells cozy. This Greek pasticcio with spinach and ricotta is the perfect example. We swap the traditional minced meat for a delicious, fresh veggie filling that goes perfectly with the creamy ricotta and garlic. And you can easily upgrade this pasticcio with extra seasonal vegetables such as mushrooms or grilled pumpkin. Are you 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?

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.