Tom Kerridge's spinach and ricotta pasta bake recipe
 An easy veggie pasta bake is a great recipe to have on hand. This one's taken up a notch with roasted peppers and creamy mozzarella. Each serving provides 418 kcal, 20g protein, 59g carbohydrate, 10g fat, 7g fibre. 400g/14oz wholemeal penne1 tbsp vegetable oil1 onion, finely chopped6 garlic cloves, finely chopped1 tsp sweet smoked paprika250g/9oz roasted peppers (from a jar), finely chopped700g/1lb 9oz passata400g tin chopped tomatoes1 tsp dried oregano200g/7oz ricotta small handful sage leaves (about 12), finely chopped150g/5½oz baby spinachhandful basil leaves, roughly chopped125g/4½oz light mozzarella, finely chopped15g/½oz Parmesan, finely gratedsea salt and freshly ground black peppermixed salad leaves, to serve 400g/14oz wholemeal penne 1 tbsp vegetable oil 1 onion, finely chopped 6 garlic cloves, finely chopped 1 tsp sweet smoked paprika 250g/9oz roasted peppers (from a jar), finely chopped 700g/1lb 9oz passata 400g tin chopped tomatoes 1 tsp dried oregano 200g/7oz ricotta small handful sage leaves (about 12), finely chopped 150g/5½oz baby spinach handful basil leaves, roughly chopped 125g/4½oz light mozzarella, finely chopped 15g/½oz Parmesan, finely grated sea salt and freshly ground black pepper mixed salad leaves, to serve Method Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente.Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute.Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes.Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste.Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside.Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly.Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Bring a large saucepan of salted water to the boil over a high heat. Add the penne, stir well and cook according to the packet instructions until al dente. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Meanwhile, set another large saucepan over a high heat and add the oil. When hot, add the onion and sauté for 4–5 minutes until softened. Add the garlic and cook, stirring, for 2 minutes; add a splash of water if it starts to catch. Stir in the paprika and cook for 1 minute. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Add the roasted peppers, passata, tomatoes and oregano. Rinse the passata jar out with 100ml/3½fl oz water and pour this into the pan as well. Bring to a gentle simmer and cook for 5–10 minutes. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Meanwhile, mix the ricotta and chopped sage together in a bowl and season with salt and pepper to taste. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Drain the pasta in a colander and rinse under cold running water to cool completely. Drain and set aside. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Preheat the oven to 220C/200C Fan/Gas 7. Stir the spinach and basil through the sauce until wilted. Season with salt and pepper to taste. Add the pasta to the sauce and stir to coat. Transfer the mixture to a large baking dish, about 32x28cm/13/x11in and 6–7cm/2½–2¾ deep, spreading it evenly. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Scatter over the mozzarella, dot with the ricotta mixture and sprinkle with the grated Parmesan. Bake on a high shelf in the oven for 20–25 minutes. Serve with a bowl of mixed salad leaves on the side. Recipe tips To freeze, cool and pack in one or two lidded foil container(s). Defrost fully in the fridge, then remove the lid(s) and reheat in an oven preheated to 220C/200C Fan/Gas 7 for 20–25 minutes until hot all the way through. If the surface appears to be browning too quickly, cover loosely with foil.