spinach pasta

Stuff rolled lasagne sheets with creamy spinach and ricotta and bake with tomato and mascarpone sauces for a filling vegetarian meal

Spinach & Nutmeg Cannelloni

bag ready-washed spinach

tub ricotta

tub mascarpone

grated parmesan(or vegetarian alternative)

nutmeg

pack (6 large sheets) fresh egg lasagne

olive oil

garlic cloves, finely chopped

carton passata

can chopped tomatoes

tbsp balsamic vinegar

golden caster sugar

basil,

Spinach & nutmeg cannelloni

Heat oven to 190C/170C fan/gas 5 if you’re serving straight away. Pierce the bag of spinach and cook in the microwave following pack instructions (if you don’t have a microwave, wilt it in a pan with a dash of olive oil). Leave to cool, squeeze out as much liquid as you can, then finely chop.

Meanwhile, make the tomato sauce. Heat the oil and fry the garlic until softened. Add the passata and tomatoes, vinegar and sugar, then season, cover and simmer for 10 mins, stirring occasionally. Remove from the heat and add the basil. Tip into the base of a large, shallow baking dish.

To make the filling, beat the ricotta and a quarter of the mascarpone with 50g of the Parmesan and the chopped spinach. Finely grate in half the nutmeg, then beat until well mixed. For the topping, beat the remaining mascarpone with the egg and another 50g of the Parmesan.

To make the cannelloni, divide the spinach filling into 6 parts, spoon a portion along the top of each lasagne sheet, then roll up into a big, fat tube. Cut in half across the middle with a sharp knife so that you have 2 smaller tubes, then arrange on top of the tomato sauce. As you put them in the dish, push them slightly so that the sauce oozes up the side of the cannelloni, as this will stop them sticking together when they are baked. Spoon the mascarpone mixture on top, making sure you cover the pasta – if it doesn’t completely cover the sauce now, it will do once it melts and bakes. Scatter over the remaining Parmesan and grate over more nutmeg. If making ahead, cover and chill – it will keep for 1 day. Bake for 30-40 mins until golden and bubbling.

This recipe for spaghetti with spinach sauce is an indulgent pasta dish that's quick and simple to make.&nbsp;&nbsp;Whip up this cheap, easy and satisfying meal in just 15 minutes.

Spaghetti with Spinach Sauce

garlic

oz fresh baby spinach (washed)

salt and pepper (to taste)

spaghetti

grated Parmesan or Pecorino Romano cheese (plus more for serving)

Heat the olive oil in a large deep frying pan on medium-high heat.&nbsp;&nbsp;Add the garlic and cook to soften, but not quite brown.

Add the spinach and sauté with the garlic until wilted. Season with salt and pepper, remove from heat and set aside.

Cook the pasta according to the package instructions. Reserve a cup of the pasta water before draining. Drain, and set aside.

Add the spinach and garlic mixture to a food processor or blender with the cheese and half of the pasta water. Puree until it forms a sauce (adding more pasta water if needed).

Add the sauce back into the pan to combine and heat through, again adding more pasta water if needed.

Once heated through, taste and season with more salt and pepper if necessary. Serve sprinkled with extra grated cheese.

https://embed.mediavine.com/videos/ynsavynwsrhywfgffnqo

This recipe for spaghetti with spinach sauce is an indulgent pasta dish that's quick and simple to make.  Whip up this cheap, easy and satisfying meal in just 15 minutes.

This fresh and tasty pasta is quick and easy to make

Lemony Spinach and Artichoke Brie Penne Pasta

garlic,

pine nuts

red pepper flakes

kosher salt and pepper

artichokes

penne pasta

spinach

mascarpone cheese

brie, cubed

+ juice lemon

fresh basil, chopped

jalapeno, sliced (optional)

Heat the olive oil, garlic, pine nuts, crushed red pepper, and artichokes in a medium skillet over medium low heat. Cook, stirring often until the garlic is caramelized and the artichokes begin to fry and crisp on the edges, about 10 minutes.Meanwhile, bring a large pot of salted water to a boil. Boil the pasta until al dente, reserve 1 cup of the pasta cooking water and then stir in the spinach, cook 30 seconds and then drain. Add the pasta + spinach right back to the hot pot along with the mascarpone, brie, lemon zest + juice, and about 1/4 cup of the reserved pasta cooking water. Toss until creamy and combined. Add the basil and artichokes + oil, stirring to combine. Thin the sauce as desired with more pasta cooking water. Season to taste with salt and pepper. Top with jalapeños. EAT!

Take your pasta bake to the next level with these tuna, spinach and ricotta pasta shells.

Baked tuna, spinach and ricotta pasta shells recipe

large pasta shells

fresh ricotta

frozen spinach, thawed

parmesan, grated

lemon

tbs milk

(700 grams)

tomato paste

tbs extra virgin olive oil

tsp chilli flakes

garlic cloves, sliced

tuna

Basil leaves, to serve

http://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-6265346541001&=domain=del

5348771529001-6265346541001

Check out this easy recipe for the best pasta Sinatra from Delish.com.

Creamy Tuscan Sausage Pasta

lb. linguine

chicken

c. diced tomatoes

heavy cream

c. Parmesan,

Kosher salt

black pepper

c. baby spinach

Fresh torn basil,

Which is your preferred type of long noodle?

So, so yummy!! I used spicy Italian pork sausage and didn't combine the pasta with the sauce at the end, I just served the pasta and topped with the sauce since I saw others have an issue with the pasta being too dry.

I put in the tomatoes to cook with the garlic for about ten minutes and then turned the heat down to simmer and then added the cream and cheese. If you added the cream and cheese when the sauce was boiling, your sauce would separate and wouldn't come out creamy. So turn it down to a simmer and cook for about five more minutes and you're good to go!

I omitted the basil since I didn't have any on hand and it still turned out wonderful. Highly recommend for a quick, delicious dinner.

The family really enjoyed this dish. I used half and half and it was still really good. It was easy and quick to make.

Delicious recipe! I have 3 hard to please sons to feed every night and this is the dinner that they all enjoy.

This is delicious! Quick, too!
  Thanks for sharing. You rock!
  Would like to rate it at 4.5. Don’t see the option.

I have made this 4 times in the last month. It doesn't last. It's simple and delicious. There are NEVER any leftovers. 

I made it for my own birthday and the family didn't even bother to save any extra for me. 

I officially LOVE this recipe.

Made this for my new bf, he was impressed and it seemed fancy but wasn't difficult to make at all.

Great recipe!  May add some red pepper flakes next time.  Was still perfect as is, though.  Thx!

https://streaming.hearstdigitalstudios.com/9d4ead78-6979-447e-b3be-4501de76a016/video_rover_16x9_1080p_hd_1563558697_88586.mp4

This quick and easy linguine recipe will become a new weeknight favorite.

We Dream About This Tuscan Sausage Pasta

A simple, quick &amp; delicious fresh home-made spinach green pasta recipe with a home-made pesto and kale salad, that takes less than half an hour of your time

Fresh homemade spinach green pasta salad

eggs (room temperature, I used Clarence Court Leghorn Whites)

'00' wheat flour

5.3 oz '00' semolina flour

greens *

pistachios (lightly toasted)

basil

parmesan

garlic (smallish ones)

extra virgin olive oil

salt and pepper

lemon juice

Garlic

Steam spinach and drain thoroughly to get rid of any excess water then chop or blend spinach very finely.

Mix the spinach, eggs (it&#039;s better if they are room temperature) and flour into a bowl or blender.

When the ingredients are well mixed then you will have a beautiful green pasta dough. Turn it out onto a board and begin kneading the dough (alternatively you can use a mixer with a dough hook), until the dough is smooth and elastic. If it sticks to your hand when touched then add a little more flour and knead till smooth.

Separate the dough into 5 or 6 small balls and cover with cling film to chill in the fridge for 30 minutes.

Once chilled, roll out each ball till flat enough to feed into a pasta machine on level '0'.Continue feeding it through '0', folding it in half then feeding it through repeatedly until a regular shape. Make sure to sprinkle lightly with flour to stop it from sticking.

Once regular then feed it through levels 2 and 3 till smooth. Working your way towards level 4 , which is the ideal spaghetti size (if you are using an atlas machine).

You can then hang to dry for 1-2 hours and store in jars if you aren't wanting to eat it straight away. This can be stored for up to a month. I have a pasta hanging apparatus but feel free to use a few clean metal clothes hangers off of kitchen cupboards if that's all you have laying around.

to prepare the pesto - place the pistachios, basil and garlic into a blender and lightly blitz. You want it to stick be a bit chunky so don't blend till completely smooth then add in parmesan.

With the blender running, slowly drizzle in the oil to combine then add salt, pepper and lemon juice to taste.

To cook the pasta simply place in boiling water till tender (usually only a few minutes).

Meanwhile sauté the vegetables in a pan with a little oil, till tender.

For the kale simply add a large handful of kale, 1 crushed garlic clove, some lemon juice and a drizzle of oil into a zip lock bag and massage until the kale softens and is completely coated with the dressing.

When ready to serve combine kale, vegetables and pasta together. Can be eaten warm or served as a cold green pasta salad. And P.S. for those of you who still aren't convinced about making your own pasta but want all the benefits of the green veggies then why not try my Courgetti recipe with a home-made pesto, that can easily be tossed with extra green veg.

Mushroom &amp; Spinach Pasta Bake

whole wheat penne pasta

Ragu Homestyle Thick and Hearty Mushroom Sauce

tsp garlic

mushrooms

spinach/arugula mix

mozzarella

Italian seasoning

Preheat oven to 350 degrees.

Cook the pasta according to directions. Rinse with cold water and set aside.

In a mixing bowl, combine the pasta, sauce, garlic, mushrooms, and lettuce. Mix until everything is evenly coated.

Pour the mixture into a baking dish and top with fresh mozzarella. Season to taste.

Bake for about 20-25 minutes. Serve hot and enjoy!

Spinach pasta is rich, creamy, &amp; cheesy. In only 30 minutes, this meatless pasta dish is ready to enjoy!

Quick &amp; Creamy Spinach Pasta

pasta

butter

onion (diced)

garlic (minced)

cream cheese

chicken broth

parmesan cheese (shredded)

salt & pepper

Bring a large pot of salted water to a boil. Add pasta and cook al dente (firm) according to package directions.

While pasta is boiling, cook onion in butter over medium heat until tender. Add garlic and cook just until fragrant.

Add cream cheese to the pan and whisk until melted and smooth. Add chicken broth a little bit at a time and add spinach. Simmer 3-4 minutes or until slightly thickened.

Stir in pasta simmer 1 minute more. Stir in parmesan cheese, season with salt & pepper to taste and serve.

This Spinach and Ricotta Pasta Bake is ready in under 30 minutes. It's cheesy and indulgent, and a great way to get some more greens in your diet.

Spinach and Ricotta Pasta Bake

spinach (chopped)

250 g tub ricotta

(grated)

shallots

cherry tomatoes (canned)

red pepper (diced)

sundried tomatoes (diced)

sea salt and black pepper

0.5 tsp dried thyme

g mature cheddar (grated)

basil (chopped)

Cook the pasta for 8-10 minutes. You don't want to fully cook it.

In a bowl, mix together the chopped spinach, ricotta and Parmesan.

Sauté the chopped shallots until softened (about 3-4 minutes). Add the tomatoes, red pepper and sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.

Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.

Top with grated cheddar and bake in a preheated oven at 190°C/375°F/Gas 5 for 20 minutes.

https://embed.mediavine.com/videos/w4lwolcugkocuoof2j5v

Creamy ricotta and a generous serving of spinach mixed in to pasta with an easy homemade tomato sauce, this Spinach and Ricotta Pasta Bake is ready in under 30 minutes, and total comfort food. It's cheesy and indulgent, but a great way to get some more greens in your diet. If you love spinach and ricotta cannelloni or stuffed shells, but find it too much effort, then this is the dish for you. It tastes the same, but much easier.

This creamy and fast one-pot pasta is loaded with veggies and happens to be vegan and gluten-free!

One Pot Pasta with Spinach &amp; Mushrooms

onion

baby bella mushrooms (, sliced)

garlic (, minced)

½ tsp hot pepper flakes (,

tsp kosher salt (, divided)

vegetable broth

oz baby spinach

yeast

lemon zest

vegan parmesan for serving (, optional)

It has a rich onion taste and is fit for food dishes like French onion soup. Yellow onions are typically available throughout the year. This onion is higher in sulphur than the white onion, which gives it a stronger, more complex flavour. A dozen varieties of yellow onion are grown, following the time of year....

yellow onion

bakers yeast

Heat the oil in a large high-sided skillet or pot over medium heat. Add the onion and mushrooms and saute until browned and the liquid is mostly released, about 8 minutes. Add the garlic and hot pepper flakes and cook for 1 minute, until fragrant. Stir in 1 teaspoon salt.

Stir in the vegetable broth, pasta, and remaining 1 teaspoon salt. Bring to a simmer, then reduce heat to medium low. Cover the pot and cook for 11 minutes, until the pasta is al dente, stirring halfway through. Turn off the heat.

Remove the lid and add the spinach. Cover and let sit for 2 minutes. Stir in the nutritional yeast and lemon zest and season to taste with salt and/or hot pepper flakes. Serve with vegan cheese.

This classic spinach and ricotta fresh tortellini made by grandmothers all over Italy - it's a labour of love, but worth it.

Tortellini with spinach and ricotta

400 grams/14 ounces '00' flour,

eggs

semolina,

spinach,

ricotta

salt and black pepper

sage leaves

Learn how to make fresh spinach pasta dough from start to finish. Only 4 ingredients! I've included 3 different mixing methods for you to choose from: by hand, with a food processor and Kitchen Aid stand mixer.

Fresh Spinach Pasta Dough

spinach (I like tender, baby spinach leaves)

egg (55 g)

egg yolk (18 g)

250 g Tipo 00 flour (or King Arthur all purpose flour)

g olive oil,

Kitchen Aid Stand Mixer (w/ pasta attachments)

In a small bowl, beat the egg, egg yolk, and olive oil together. Add the chopped spinach. Set aside.

Mound the flour onto a board (or bowl). Make a well in the center; add the spinach mixture. Using a fork, mix everything together, gradually incorporating the flour as you go. Finish by hand to form a cohesive dough- it will be very dry at first. This is normal. You can add a few drops of olive oil to moisten the texture, if needed. Cover and let rest for 10 minutes before kneading (I use an upturned bowl for this). The dough will be softer and easier to work with.

Step #1: Make the Dough

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