Spinach and ricotta pasta sauce

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Serves: 4

By careformum

(1 Vote) 2


  • 200g spinach

  • 1 stock optional, to taste

  • 1 clove garlic chopped finely

  • 250g ricotta

  • 1 Parmesan to taste

  • 1 onion chopped finely

  • 1 pinch nutmeg to taste

  • 1 handful pancetta or ham or smoked streaky bacon, optional


  1. In a saucepan, soften the onion and garlic until they are sweet and golden with a glug of olive oil or butter.
  2. If using chopped bacon or pancetta, add now.
  3. Take a large packet of spinach and wilt it in a different pan. (No butter or oil necessary)
  4. Once the onions, garlic and bacon are cooked to your satisfaction, just add the spinach and a tub of ricotta.
  5. If the sauce is too thick for your liking, add some stock.
  6. Season with black pepper and nutmeg and parmesan. Heat through and mix into pasta.

Handy Hint

Take care of the spinach when it is put in the frying pan. Turn it a couple of times to prevent the dry leaves from sticking to the pan.

Additional Information

  • Make Ahead

  • Basics

  • italian

  • spinach

  • Pasta

  • cheese

  • Vegetarian

  • Nut Free

  • Gluten Free

  • Egg Free

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Your comments

  • megletthesecond 23/11/18 18:08

    👍tasty way to use up odds and ends in the fridge.

  • 17/09/10 11:43

    This was last nights supper made before evening meeting at school and heated up 2 hours later. Both boys, 12 years and 16 years volunteered their appreciation. "That was really nice mum". Their dad agreed. Cheap, delicious, nutritious, quick and suitable for vegetarians, without the bacon, of course.