Lemon & Ricotta Pasta Bake

A creamy, zesty pasta dish topped with a golden mozzarella breadcrumb crust.

Serves: 2 | Prep time: 10 mins | Cook time: 20-25 mins

Ingredients:

• 30g Salted butter

• 1 small White onion, finely chopped

• 100ml Single cream

• 2 large tbsp Ricotta

• 30g Finely grated Parmesan

• 100g Baby spinach leaves

• 1 Lemon (juice only)

• 150g Fusilli pasta

• 50g Fresh white breadcrumbs

• 50g Grated mozzarella

• Salt and pepper to taste

Instructions:

1. Prep the Water: Bring a large pan of well-salted water to a boil.

2. Sauté the Aromatics: Melt the butter in a sauté pan over medium low heat. Add the onion and fry for 4–5 minutes until softened and translucent.

3. Build the Sauce: Stir in the cream, ricotta, and Parmesan. Simmer gently until the ricotta melts into the cream.

4. Wilt and Season: Add the spinach and a generous squeeze of lemon juice. Season with salt and pepper. Simmer briefly, then remove from heat and set aside.

5. Cook Pasta: Boil the fusilli for 7 minutes (al-dente).

6. Prep the Topping: Preheat your grill to medium-high. In a small bowl, mix the breadcrumbs and mozzarella with a pinch of salt and pepper.

7. Assemble and Grill: Drain the pasta and toss it into the sauce. Pour into an oven-proof dish, top with the cheesy breadcrumbs, and grill for 4–5 minutes until golden and bubbling. Serve immediately.