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Cook the pasta for 8-10 minutes. You don't want to fully cook it.
In a bowl, mix together the chopped spinach, ricotta and Parmesan.
Sauté the chopped shallots until softened (about 3-4 minutes). Add the tomatoes, red pepper and sun-dried tomatoes. Cook for 5 minutes on low, crushing the tomatoes if required. Drain the pasta and add to the sauce. Mix well so that all the pasta is coated.
Add half the pasta to a large baking dish. Add spoonfuls of the spinach and ricotta mix and spread out as well as possible. It doesn't have to be completely spread out as it will melt when baking. Cover with the remaining pasta.
Top with grated cheddar and bake in a preheated oven at 190°C/375°F/Gas 5 for 20 minutes.