Baked ricotta, spinach and chicken pasta.

August 11, 2010 § 1 Comment

Following on from the last post, which saw me wanting to have my cake and eat it too (winter food and a spring body), I was inspired tonight to use some leftovers in my kitchen and make a light baked pasta dish with low fat ricotta, chicken mince and spinach. With a sprinkling of cheese and a side of steamed broccoli and garlic bread this dish makes a satisfying late-winter dinner or, team it with a dressed garden salad and you have a light spring supper. It’s like adding a pair of sandals to your LBD, classic chic!

Chicken, spinach and ricotta stuffed conchiglie

Serves 4.

The great thing about baked pasta is that you can just use whatever bits and pieces you have lying around. Try strips of lamb, sundried tomatoes, peas and mozzarella. Just chop, stuff, cook!

Preheat oven to 200C

Cook a pack of large conchiglie (shell shaped pasta) in boiling salted water until nearly al dente. Drain and set aside.

Fry 1 diced red onion and 2 garlic cloves until beginning to soften and become fragrant. Add a large handful of chicken mince and cook until just browned and broken up. Stir through sprigs of rosemary, or whatever Italian style fresh or dried herbs you have on hand.

In a large bowl combine 300g smooth ricotta, 2 large handfuls of diced baby spinach leaves and 3 tablespoons of pesto. Season to taste.

Add mince mixture to ricotta/spinach (making sure you drain any liquid from the meat pan) and stir to combine.

Pour 500g tomato passata onto the base of your baking dish and add 1/2 cup vegetable or chicken stock.


Spoon stuffing into cooked pasta shells and line them into the dish.

Sprinkle with freshly grated parmesan and cover with foil. Bake for 20 minutes, remove foil and bake for another ten until hot through and cheese is beginning to brown.

You can cook the pasta ahead of time and then put it back in the oven for 15 minutes to heat through. Just be careful not to burn the top of your wrist when you return the dish to the oven!!

Eat well. Be happy. Think fit.

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§ One Response to Baked ricotta, spinach and chicken pasta.

  • ducky says:

    Your baked pasta dish is making my mouth water just reading about it! I will make it on Wednesday for dinner- must jot down a quick shopping list and make sure I have all the ingredients.Anyone that you invite over for that dinner should certainly appreciate your culinary efforts and remain on best behaviour in anticipation of future dinner dates- if they are smart!

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