Lemon Pasta Bake

Continuing with our mozarella theme for the week, last night OH and I attempted something slightly out of the box for us....Lemon Pasta Bake....now this may seem completely normal to most of you....lemons, cheese, pasta, spinach, fresh herbs, what is not to love? But for us, lemon flavouring is usually reserved for cheesecakes and curds and butter...not for savoury meals, but we thought what the hell....you need to live in the fast lane occsionally right?!


Lemon Pasta Bake

250g pasta
1 tspn crushed garlic
500g extra light ricottoa
1 egg, slightly beaten
1/2 cup milk
1/2 teaspoon baking soda
200g mozarella shredded plus extra for serving
80g parmesan cheese, grated, plus more for serving
80g baby spinach leaves
200g sliced button mushrooms
Zest from one lemon
1.5 tbspn lemon juice
Salt and Pepper
2 tablespoons fresh thyme or a combination of herbs

Cook pasta according to package directions.

Preheat oven to 180C.

In a large bowl combine the ricotta, egg, milk, baking soda, mozarella and parmesan. Then stir in the mushrooms, spinach, lemon zest, juice, salt, pepper, garlic and herbs.

Stir in pasta and pour into a casserole dish. Sprinkle the top with remaining mozzarella and parmesan and season with a generous sprinkle of cracked pepper.

Bake for 25-30 minutes or until cheese is nice and golden.

To start with I was very unsure of the lemon flavour, but the herbs really off-set it beautifully and this is quite a nice dish!

Just goes to show it always pays to try something new!

Em x

Serves 4