Chorizo Ricotta & Spinach Pasta Bake

It looks like I might have to keep on playing catch-up for a while. The life of a puppy owner is quite demanding…

On 20th March 2015, This was Dinner...

Regular readers of my blog will know that the terms pasta bake and chorizo are sure to get my taste buds tingling, this one here is no exception. As usual there were no leftovers as we both picked at it every time we popped in the kitchen.

Preparing:

  • Chop up a chorizo
  • Chop an onion
  • Grate some parmesan
  • Preheat the oven to 190ºc (fan)
  • Get pasta, ricotta, spinach & seasoning ready

Making:

Cook the pasta in boiling salted water until just done. Drain, reserving a little of the water.

Meanwhile, heat up a pan and fry the chorizo until it releases it’s oil. Remove from the pan.

Add a little oil to the pan if required and cook the onion until softened.

Boil a kettle and pour over the spinach to wilt it. Immediately refresh with cold water.

Mix the chorizo, spinach and onion with the pasta along with the reserved pasta water and some seasoning. Pour into an oven proof dish.

Dot bits of the ricotta all over then sprinkle with the parmesan.

Bake in the oven for 15-20 minutes until golden.

TWD_2003_CHorizo_Bake

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