Suitable from 6+ months and a family favourite
If you love spinach and ricotta cannelloni, then you have to try this recipe - it tastes the same, less fiddly and it is also super quick to make.
Not only is this a healthy baby meal, it's also great for the whole family, from young children to adults. This spinach and ricotta pasta bake makes 4-5 adult sized portions so there's plenty to go around. Any leftovers can be kept in the fridge for up to three days, or can be frozen.
If you have very young babies under the age of 1 then choose a pasta such as fusilli, it's a good pasta shape for their little hands to grab onto if they're doing BLW (baby led weaning.)
To make this spinach and ricotta pasta bake you only need a handful of ingredients:
Spinach
Ricotta
Pasta
Cheddar Cheese
Mixed Herbs
Garlic
Parmesan
Nutmeg
Milk
Spinach and ricotta pasta bake is also a fantastic meal you can cook with your children, they can help with all of the preparation and creating the sauces as they do not need to be cooked over the hob. Once all of the prep is done, place the spinach and ricotta pasta bake into the oven for 25 minutes and you then have a balanced nutritious family meal.
This meal is a great option for toddlers, young children and especially for introducing solid foods to babies as it has no added sugar. Spinach is also a fantastic food for babies and young children as it is packed with B vitamins to fuel your babies growth and iron. It also has plant-based antioxidants called carotenoids that support a baby's developing vision (what a super food!).
If you like the look of this spinach and ricotta pasta bake then you should also definitely try out this hidden veg macaroni cheese - a great recipe to make for fussy eaters!
Serves 5
Spinach and Ricotta Pasta Bake
Ingredients
400g pasta of choice
250g ricotta cheese
100G grated cheddar cheese
30g parmesan cheese
2 garlic cloves crushed
1 tsp mixed herbs
500g passata
100ml whole milk
150g washed spinach
1/2 tsp nutmeg
Method
Preheat oven to 200c
Boil the pasta in a large saucepan until it is just cooked but still has a little bite to it, before adding the spinach. Allow the spinach to wilt then drain everything in a colander
Meanwhile, mix together the ricotta, 75g of the cheddar cheese, milk, nutmeg and half of the garlic and mix well with a wooden spoon
Add the pasta and spinach to a medium-large oven proof dish then pour over the ricotta mixture and mix well
In a bowl or jug mix together the passata, mixed herbs, and the rest of the garlic then pour it over the top of the pasta
Sprinkle the rest of the cheddar cheese over the top, then the parmesan and bake in the oven for 25 minutes
Remove from the oven and leave to cool slightly before serving to babies or young children
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