Ingredients
- baby spinach 200g
- ricotta 250g tub
- mascarpone 4 tbsp
- fresh pasta sheets 4 large or 8 smaller
- fresh pesto 2-3 tbsp
- cooked shredded ham hock or thick sliced ham 200g
- parmesan 2 tbsp, grated
Method
-
Step 1
Heat the oven to 220C/fan 200C/gas 7. Put the spinach in a colander. Boil a full kettle of water, then pour over the spinach
to wilt it (you can also do this in the bag in the microwave). Cool, then squeeze out as much liquid as possible and chop. -
Step 2
Mix the ricotta, mascarpone and spinach and season well. Cook the pasta sheets in boiling water for 3 minutes, or until tender. Drain well. Put a small smear of ricotta mix in the base of a dish and add layers of pasta, ricotta mixture, blobs of pesto and ham.
-
Step 3
Finish with a layer of ricotta mixture. Sprinkle with parmesan and bake for 15-20 minutes until golden and bubbling.
Nutritional Information
- Kcals 447
- Fat 33.3g
- Saturates 19g
- Carbs 11.9g
- Sugars 3.6g
- Fibre 0.9g
- Protein 24.5g
- Salt 1.9g
