Quick rigatoni bake with ricotta, spinach and pancetta

Name: Quick rigatoni bake with ricotta, spinach and pancetta
Yield: 4
Ingredients: 400g rigatoni; 125g pancetta slices, chopped; 60ml olive oil; 200g baby spinach leaves; 1 garlic clove, crushed; Pinch of nutmeg; Finely grated zest, juice of 1 lemon; 250g ricotta; 250g mozzarella; Basil leaves, to serve

3 ratings

Jump to recipe

by Silvia Colloca

Cook and author

Sep 12, 2016

You'll be amazed at how quickly you can turn this pasta dish around. Just add lemon to give it an extra lift and bag up the leftovers for tomorrow's lunch.

400g rigatoni
125g pancetta slices, chopped
1⁄4 cup (60ml) extra virgin olive oil
200g baby spinach leaves
1 garlic clove, crushed
Pinch of nutmeg
Finely grated zest, juice of 1 lemon
250g ricotta
250g mozzarella
Basil leaves, to serve

Method

1.

Preheat oven grill to medium high. Bring a large saucepan of water to the boil. Cook the rigatoni until al dente. Drain, reserving 1/3 cup (80ml) cooking liquid.
2.

Meanwhile, place the pancetta and 1tbs oil in a cold frypan then place over medium heat. When the pancetta begins to sizzle, cook for 4-5 minutes, tossing, until crisp and the fat has rendered. Add the spinach and garlic and cook for 1-2 minutes until wilted.
3.

Remove from the heat and stir through the nutmeg, lemon zest and juice and ricotta. Stir through the pasta and reserved cooking liquid.
4.

Pour into an ovenproof dish or 4 individual 750ml dishes. Scatter over mozzarella and drizzle with remaining 2 tbs olive oil. Grill for 6-8 minutes until cheese is golden and melted. Serve scattered with basil.