Chorizo, ricotta & spinach pasta bake

Contains pork – recipe is for non-Muslims only
Creamy and mild ricotta cheese pairs beautifully with punchy chorizo and salty parmesan in this no-fuss family favourite

Prep:5 mins
Cook:30 mins

Serves 4
Easy

Nutrition per serving

kcal 538
fat 22g
saturates 9g
carbs 56g
sugars 5g
fibre 1g
protein 27g
salt 1g

Ingredients

400g penne
1 tbsp olive oil
140g small chorizo sausages, diced
180g bag baby spinach
2 garlic cloves, crushed
250g tub ricotta
2 tbsp milk
zest ½ lemon
25g Parmesan, finely grated

Method

Heat oven to 200C/180C fan/gas 6. Bring a large pan of water to the boil and cook the pasta following pack instructions. Drain, reserving 1 tbsp of the cooking water. Meanwhile, heat the oil in a large frying pan, add the chorizo and cook for 3-4 mins until crisp. Throw in the spinach, garlic and some seasoning, and cook until just wilted. Tip into a bowl with the pasta and the reserved 1 tbsp cooking water, then mix well.
Mix the ricotta, milk and lemon zest together with some seasoning. Spoon half the pasta into a gratin dish and spoon over half the ricotta mix. Top with the remaining pasta and dollop over spoonfuls of the remaining ricotta. Scatter with the Parmesan and bake for 15 mins until the cheese has melted. Grind over some black pepper before serving.