Spinach & Ricotta Macaroni Pie

Recipe submitted by Jana, 5 Ways Resident

 Spinach Ricotta and Macaroni Pie

(serves 4)

150g Cooked long Macaroni, broken up a bit 100g Ricotta 100g Cooked and drained Spinach

1 Egg

100g Pecorino Cheese, grated


some Parmesan for grating on top

In a bowl whisk the Egg and stir in the Ricotta. Next add the grated Pecorino and the Spinach. Season with a little grated Nutmeg. Stir in the cooked and cooled Macaroni and transfer this into a lightly oiled round spring form.

Sprinkle with grated Parmesan.

Bake in a 200C oven for 45 minutes until nicely golden all over.

Leave to cool a little, then remove the spring form.

Serve in wedges.

This delicious dish works very well with a glass of Borgogne Aligotte 2009

Thank you so much for submitting your lovely recipe Jana.


Member of Brighton & Hove Chamber Of Commerce

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