Baked ziti with crème fraîche and spinach from Back Pocket Pasta: Inspired Dinners to Cook on the Fly (page 143) by Colu Henry

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Notes about this recipe

  • Lepa on March 11, 2025

    My family really loved this but the final sauce after it baked was a bit too watery for me. I see another poster drained some water from the sauce and I might do that next time.

  • Rutabaga on November 29, 2018

    My husband loved this. Oddly, the seven-year-old didn't like it (what's not to like?), although the two-year-old did. It's a great dish to prepare in advance and then pull out of the fridge while the oven is pre-heating. I used whole canned tomatoes instead of diced, and also substituted goat cheese for the ricotta.

  • bwhip on June 23, 2018

    Very good dish. The creme fraiche gives it a wonderful tang. My wife called it sort of a "deconstructed lasagna." Pretty easy to throw together. Seemed like a lot for a 9 x 13 dish, so we used a slightly larger lasagna pan we have which seemed just right. Great flavors, excellent leftovers.

  • MollyB on March 18, 2018

    Very good! Will make again. I liked the technique of using diced rather than shredded mozzarella on top. It made for a very full 9 x 13 inch pan (mine was 2 in. deep) - I'd use a slightly bigger dish next time.

  • meggan on September 26, 2017

    Creamy and delicious. I drained a little of the liquid off the tomato sauce before adding because it was pretty watery at the end of the simmer. We ate this for days!

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