7/3/2020 Receta de horneado de pasta de espinacas y ricotta de Tom Kerridge - BBC Food

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Horneado de pasta de espinacas y ricotta

Preparation time Cooking time

less than 30 mins 10 to 30 mins

Serves Dietary
Serves 6

Un horneado de pasta vegetariana fácil es una gran receta para tener a mano.
Este ha tomado una muesca con pimientos asados y mozzarella cremosa.

Cada porción proporciona 418 kcal, 20 g de proteína, 59 g de carbohidratos, 10 g

de grasa, 7 g de fibra.

Por Tom Kerridge

De perder peso y ponerse en forma con Tom Kerridge

Ingredientes
400 g / 14 oz de penne integral
1 cucharada de aceite vegetal
1 cebolla finamente picada
6 dientes de ajo finamente picados
1 cucharadita de pimentón dulce ahumado
https://www.bbc.co.uk/food/recipes/spinach_and_ricotta_27624 1/2
7/3/2020 Receta de horneado de pasta de espinacas y ricotta de Tom Kerridge - BBC Food

250 g / 9 oz de pimientos asados (de un frasco), finamente picados

700 g / 1 lb 9 oz passata
400 g de tomates picados en lata
1 cucharadita de orégano seco
200 g / 7 oz de ricota
hojas pequeñas de salvia (unas 12), finamente picadas
150 g / 5½ oz de espinacas tiernas
puñado de hojas de albahaca , picadas
125g / 4½ oz de mozzarella ligera , finamente picada
15 g / ½ oz de parmesano , finamente rallado
sea salt and freshly ground black pepper
mixed salad leaves, to serve

Method
1. Bring a large saucepan of salted water to the boil over a high heat. Add
the penne, stir well and cook according to the packet instructions until al
dente.
2. Meanwhile, set another large saucepan over a high heat and add the oil.
When hot, add the onion and sauté for 4–5 minutes until soened. Add
the garlic and cook, stirring, for 2 minutes; add a splash of water if it
starts to catch. Stir in the paprika and cook for 1 minute.
3. Add the roasted peppers, passata, tomatoes and oregano. Rinse the
passata jar out with 100ml/3½fl oz water and pour this into the pan as
well. Bring to a gentle simmer and cook for 5–10 minutes.
4. Meanwhile, mix the ricotta and chopped sage together in a bowl and
season with salt and pepper to taste.
5. Drain the pasta in a colander and rinse under cold running water to cool
completely. Drain and set aside.
6. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil
through the sauce until wilted. Season with salt and pepper to taste. Add
the pasta to the sauce and stir to coat. Transfer the mixture to a large
baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep,
spreading it evenly.
7. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle
with the grated Parmesan. Bake on a high shelf in the oven for 20–25
minutes. Serve with a bowl of mixed salad leaves on the side.

Recipe Tips
Para congelar, enfriar y empacar en uno o dos recipientes de aluminio con tapa.
Descongele completamente en el refrigerador, luego retire la (s) tapa (s) y vuelva
a calentar en un horno precalentado a 220C / 200C Fan / Gas 7 durante 20–25
minutos hasta que esté completamente caliente. Si la superficie parece dorarse
demasiado rápido, cubra ligeramente con papel de aluminio.

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