How do you keep Pasticcio?

This Pasticcio can be stored in the fridge for up to 3 days in a sealed container. For warming up, cover with aluminum foil and heat in a preheated oven at 180 ° C heated up well, about 10-15 minutes.

Pasticcio with spinach and ricotta

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35min

•

Easy

Discover a delicious vegetarian version of the Greek Pasticcio: an oven dish with spinach, ricotta and a rich layer of cheese.

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Ingredients

What do you need?

Quantity: 4P

350G Penne
400G spinach, washed
500G Ricotta
4 cloves of garlic
2 tablespoons of oil
Pepper and salt
Nutmeg
150g grated cheese

Preparation method

How do you make this?

Cook the penne al dente according to the instructions on the package in plenty of salted water. Drain and divide them over a baking dish, sprinkle with some olive oil and season with salt and pepper.

Finely chop the garlic and fry it lightly in the oil. Add the spinach and let it shrink. Then mix in the ricotta and season with pepper, salt and muscat nut as desired. Taste whether the mixture is well flavored.

Divide the spinach ricotta mixture evenly over the pasta in the baking dish. Sprinkle with the grated cheese.

Gratine the dish for about 20 minutes in a preheated oven at 200 ° C, until the cheese is golden brown. Serve the Pasticcio directly.

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