Budget Noodle, Spinach and Ricotta Bake with Garlicky Bread Crust

Instructions

1. 1

   1. Preheat the oven to 200 °C / 400 °F and lightly grease a medium baking dish with a little of the vegetable oil.

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   2. Cook the dried short pasta in plenty of water with half of the salt until just tender. Drain and set aside.

3. 3

   3. In a skillet, heat 1 tablespoon of the vegetable oil over medium heat. Sauté the onion with 2 chopped garlic cloves for 4 to 5 minutes, until softened and translucent.

4. 4

   4. Add the chopped spinach, sweet paprika, black pepper, the remaining salt, and half of the dried oregano. Cook for 2 to 3 minutes, stirring, until the spinach wilts and reduces in volume. Remove from the heat.

5. 5

   5. In a large bowl, mix the ricotta, beaten eggs, and milk until creamy. Add the cooked pasta and the spinach-onion mixture. Stir well so everything is evenly combined.

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   6. Pour the mixture into the greased baking dish and smooth the top with a spoon.

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   7. In another bowl, combine the crumbled bread with the grated cheese, the remaining finely chopped garlic clove, the remaining tablespoon of vegetable oil, and the rest of the dried oregano to make a loose topping.

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   8. Scatter the bread and cheese crust evenly over the bake.

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   9. Bake for 30 minutes at 200 °C / 400 °F, or until the center is set and the top is golden and crisp.

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    10. Let it rest for 5 minutes before slicing and serving so the bake holds its shape better.