Spinach, ricotta and mushroom pasta bake

Tonight's dinner is in the oven. In
Keeping with my "buy nothing" experiment, I raided the fridge for ingredients.

This is a pretty basic recipe inspired by a pasta bake served during the field trip last week. Good hearty veggie food.


Spinach, ricotta and mushroom pasta bake (serves 4-6)

About 250g fresh cows milk mozarella (S S bei Naufragati)
1 onion, chopped (Phantassie organics)


1 small punnet mushrooms, sliced


1 bag spinach (Phantassie organics)


1 whole ricotta (S S bei Naufragati)


1 whole smoky garlic cheddar cheese, about 280g, grated (Isle of Arran Cheese)


280g dry pasta (Waitrose - leftover in cupboard from months ago)


Cook pasta in plenty of boiling water. Preheat oven to 180'C.

Sautee onions in a little oil until slightly softened. Add mushrooms and cook for a further couple of minutes. Let cool.

Drain ricotta. Add half the grated cheddar - you could use any strong cheddar, but I like the smoky garlic flavour of the Arran cheddar. It also saves having to chop garlic! Add the cooled onions and mushrooms and mix thoroughly.

Toss cooked pasta and the spinach in the cheese mixture, reserving some to spread on top.

Spread the mixture in a large casserole dish, spreading the remaining cheese mixture over top. Finish with the rest of the grated cheddar.


Bake in oven until the the cheese is melted and golden.