How do you store pasticcio?

Name: Pasticcio with spinach and ricotta
Cook time: 35 min
Total time: 35 min
Yield: 4P
Ingredients: 350g penne; 400g spinach, washed; 500g ricotta; 4 cloves of garlic; 2 tablespoons oil; Pepper and salt; Nutmeg; 150g grated cheese

This pasticcio can be stored in the refrigerator for up to 3 days in a sealed container. To reheat, cover with aluminum foil and warm in a preheated oven at 180°C until heated through, about 10-15 minutes.

Pasticcio with spinach and ricotta

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35min

•

Easy

Discover a delicious vegetarian version of Greek pasticcio: a casserole 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 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 spread them over a baking dish, drizzle with some olive oil, and season with pepper and salt.

Finely chop the garlic and lightly sauté it in the oil. Add the spinach and let it wilt. Then mix in the ricotta and season with pepper, salt, and nutmeg to taste. Check if the mixture is well seasoned.

Evenly distribute the spinach-ricotta mixture over the pasta in the baking dish. Sprinkle with the grated cheese.

Gratin the dish for about 20 minutes in a preheated oven at 200°C, until the cheese is golden brown. Serve the pasticcio immediately.

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