Ricotta and spinach spaghetti pie

 

 


Ricotta and spinach spaghetti pie

350g dried thin spaghetti pasta

1 tbs olive oil

1 small brown onion, finely chopped

2 garlic cloves, crushed

800g can crushed tomatoes

150g drained roasted capsicum, finely chopped

3 eggs, lightly whisked

90g (11 ⁄4 cups) finely grated parmesan

130g cherry truss tomatoes

Fresh oregano leaves, to serve (optional)

Ricotta filling

120g baby spinach

250g fresh ricotta

1 green shallot, thinly sliced

20g (1 ⁄4 cup) finely grated parmesan

1 egg

Bechamel

25g butter

1 tbs plain flour

125ml (1 ⁄2 cup) milk

2 tbs finely grated parmesan

Step 1

Preheat oven to 180°C/160°C fan forced. Cook pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Return to pan.

Step 2

Meanwhile, heat the oil in a large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 5 minutes or until softened. Add the canned tomatoes and capsicum. Cook, stirring occasionally, for 5 minutes or until the mixture thickens. Season.

Step 3

To make the ricotta filling, place spinach in a heatproof bowl. Cover with boiling water and set aside for 1-2 minutes or until wilted. Drain. Set aside to cool slightly. When cool enough to handle, squeeze excess water from the spinach. Finely chop and place in a bowl. Add the ricotta, shallot, parmesan and egg. Mix until well combined.

Step 4

Grease a 19cm (base measurement) springform pan with oil. Reserve 1 cup of the tomato mixture. Add the eggs, 1 cup parmesan and remaining tomato mixture to the pasta. Toss until well combined. Add three quarters of the pasta mixture to the pan. Evenly shape over the base and side, leaving a cavity in the centre. Fill cavity with the ricotta mixture and smooth the surface. Top with the remaining pasta. Make a slight indent in the centre. Fill the indent with the remaining tomato mixture. Loosely cover the top of the pan with a piece of baking paper and then a piece of foil. Bake for 45 minutes or until the pasta is firm. Place, covered, in the pan in the fridge overnight to set.

Step 5

To make the bechamel, melt butter in a small saucepan over medium heat until foaming. Add flour and cook, stirring, for 1 minute or until mixture bubbles. Remove from heat. Gradually stir in milk until smooth. Stir over medium heat for 3 minutes or until thickens and boils. Stir in parmesan. Season.

Step 6

Use a flat-bladed knife to gently run around the inner edge of the pan to help release the pie. Remove the ring of the pan and place pie, still on the base, onto a baking tray. Spoon bechamel over the top of the tomato mixture. Sprinkle with remaining parmesan. Bake for 40-50 minutes or until the pasta outside is crispy and the top is golden. Set aside for 1 hour to cool to room temperature.

Step 7

Meanwhile, place the tomatoes on a baking tray lined with baking paper. Spray with oil and season. Bake for 20 minutes or until tomatoes start to collapse slightly.

Step 8

Top the pie with tomatoes and oregano, if using. Cut into wedges to serve.

 

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