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SPINACH AND RICOTTA PASTA BAKE

SERVES 4-6 PREP AND COOK: 55 MINS

375g rigatoni pasta
200g sliced hot salami, roughly chopped
75g baby spinach leaves
200g fresh ricotta, crumbled
1 cup grated mozzarella cheese
Fresh basil leaves, to garnish

TOMATO SAUCE

1 tblsp olive oil
1 onion, finely chopped
2 drained anchovies
2 cloves garlic, crushed
680g jar tomato and basil pasta sauce

1 Lightly oil a large, shallow ovenproof dish (12-cup capacity).

2 To make tomato sauce, heat oil in a large saucepan over a medium heat. Add onion, anchovies and garlic. Cook, stirring occasionally, until soft. Add pasta sauce. Season with salt and pepper. Bring to a boil. Simmer, stirring occasionally, for about 10 minutes, or until slightly thickened.

Meanwhile, cook pasta in a stockpot of boiling,