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    May 07, 2020 4 minutes

    SPINACH AND RICOTTA PASTA BAKE

    SERVES 4-6 PREP AND COOK: 55 MINS

    375g rigatoni pasta
    200g sliced hot salami, roughly chopped
    75g baby spinach leaves
    200g fresh ricotta, crumbled
    1 cup grated mozzarella cheese
    Fresh basil leaves, to garnish

    TOMATO SAUCE

    1 tblsp olive oil
    1 onion, finely chopped
    2 drained anchovies
    2 cloves garlic, crushed
    680g jar tomato and basil pasta sauce

    1 Lightly oil a large, shallow ovenproof dish (12-cup capacity).

    2 To make tomato sauce, heat oil in a large saucepan over a medium heat. Add onion, anchovies and garlic. Cook, stirring occasionally, until soft. Add pasta sauce. Season with salt and pepper. Bring to a boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened.

    Meanwhile, cook pasta in a stockpot of boiling,

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