Name: Spinach and Ricotta Pasta Bake
Prep time: 15 min
Cook time: 40 min
Yield: 6
Ingredients: 1 tbsp olive oil; 1 medium white onion (finely chopped); 1 stalk of celery (finely chopped); 2 cloves of garlic (minced); 1/2 tbsp dried oregano; 1 24oz jar of passata (680g); 1/2 cup of water; 1/2 tbsp balsamic vinegar; 1 dried bay leaf; 2 or 3 sprigs of fresh thyme; 1/4 tsp sea salt; 1/4 tsp cracked black pepper; 8 oz baby spinach (350g); 18 oz ricotta (500g); 16 oz pasta (450g) (I used Pennoni Rigati, penne or fusilli work very well too.); 1/2 cup hard Italian cheese (finely grated, you can use parmesan if you're not veggie.); 1/2 tsp grated nutmeg; 1 clove of garlic (minced); A small handful of fresh basil (chopped, plus more for serving); 1/2 tsp sea salt; 1/2 tsp cracked black pepper; 1 1/4 cup of mozzarella (125g) (grated)