Skinnymixer’s Spinach & Ricotta Pasta Bake features in the Higher Protein section of the cookbook Dinners 4.

Inside The Healthy Mix Dinners 4 you’ll find Dinners is FULL with 36 Dinners. Whether you are feeding your family on a tight budget, needing to get dinner on the table fast, watching your calorie intake or perhaps cutting back on takeaway.

The Spinach & Ricotta Pasta Bake is a cookbook exclusive recipe…

This Spinach & Ricotta Pasta Bake is one of my favourites in the book. With the chicken it has a great amount of protein, however it is equally as tasty as a vegetarian meal without the chicken.

What ingredients you will need

2 cups cooked shredded chicken
baby spinach
Chicken Stock Concentrate
cottage cheese
dried oregano leaves
garlic
Greek yoghurt of choice
lemon zest
mozzarella
onion powder
Parmesan cheese
passata
penne
ricotta
tomato paste
salt
cracked black pepper
ground nutmeg
olive oil
chilli flakes

What you will need to make Spinach & Ricotta Pasta Bake from Dinners 4

This page exists to help people find what cookbook the Spinach & Ricotta Pasta Bake is in and also to provide a basic shopping list for when you are out and about and have forgotten your eBook or shopping list. (Handy I know!). Plus extra recipe information – tips, FAQs and videos.

Tips & Dietary Needs

No Chicken Stock Concentrate? We highly recommend making Niks Chicken Stock Concentrate for best results! Vegetable stock concentrate will work. You can also replace the water with liquid stock.
Don’t like cottage cheese – You definitely don’t taste it. You can use more ricotta if you like.
Boost the protein – Stir through extra chicken.
Dairy-free – Omit mozzarella. Replace Parmesan with 2 Tbsp nutritional yeast. Replace ricotta and cottage cheese with silken tofu. Use dairy-free Greek yoghurt.
Low carb /Lower Calorie – Omit shredded chicken. Replace pasta with 700 g or 24.7 oz flattened chicken breasts. Sear both sides in pan. Halve topping and sauce. Pour sauce over chicken and cover with topping mixture before baking. Bake for 30 min or until cooked.
Paleo – Use Low Carb variation. Omit mozzarella and ricotta. Replace Parmesan with 2 Tbsp nutritional yeast. Add 1 cup blended soaked cashews to the topping. Use dairy-free Greek yoghurt.
Go veggie – Use vegetable stock concentrate. Omit chicken.
Low Fodmap – Omit garlic. Use gluten-free pasta. Use garlic infused olive oil and replace onion powder with dried chives. Use compliant stock concentrate and lactose-free cottage cheese/yoghurt.

How to Cook

Preheat oven.
Grate hard cheeses.
Blend topping ingredients. Set aside.
Blend sauce ingredients and cook.
Combine cooked pasta and chicken in your baking dish with the sauce.
Spoon the topping on top and slightly swirl through. Top with grated cheese.

How to Serve

What to serve with – serve by itself or with a side salad.

Storage & Meal Prep

Fridge – Store in the fridge for up to 3 days.
Freezer – This recipe freezes well.
Thawing from frozen: Let it sit in fridge overnight, then warm gently (or enjoy cold).
Make ahead – freeze cooked for up to three months.

From the Testing Team

Jess Guy – Delicious, will be on high rotation.

Some other Thermomix Pasta recipes you might love:

Want to know more about Dinners 4 cookbook?

All of our cookbooks have a strong focus on Dairy-free, Gluten-free, Nut-free, Egg Free, Low Carb, Paleo, Vegetarian and Low FODMAP.

All of our cookbooks are gluten-free friendly.

FAQs

Method Variations

For this recipe we have cooking methods for:

✔️ Thermo cooker
✔️ Conventional
✔️ Oven

This recipe can be also:

✔️ Halved
✔️ Doubled

THMD4: Spinach & Ricotta Pasta Bake