The Ultimate ‘Lazy Girl’ Meal - Pasta Alla Puttanesca with Spinach & Ricotta Balls
Ingredients
Ricotta Balls
270g bag spinach
250g ricotta
1 medium zucchini, grated and well squeezed in a tea towel
1 medium egg
60-90g plain flour (start with 60g and add more for doughy texture)
40g Parmesan
Zest ½ lemon
Salt & black pepper
Sauce
2 tsp extra virgin olive oil
2–3 garlic cloves, finely sliced
1 tbsp capers
1 tsp diced red chilli or pinch chilli flakes
Handful kalamata olives, halved
1 tbsp tomato purée
2 tins cherry tomatoes
1 tbsp balsamic vinegar
Fresh basil, torn (optional)
200ml water
2–3 lasagna sheets, torn into pieces
Method
Prepare the mixture:
Wilt the spinach, squeeze out all moisture, and chop finely. Combine ricotta, egg, chopped spinach, grated zucchini, Parmesan, lemon zest, ½ tsp salt, and pepper.
Fold in 60–90g flour - the mix should be thick enough to hold its shape when scooped but still soft. Add more flour if too wet.
Make the sauce:
Warm oil in a wide pan, add garlic, and chilli. Sauté for a few minutes.
Add capers, olives, tomato purée, and balsamic vinegar. Stir briefly, then add both tins of tomatoes. Simmer 6-8 minutes.
Add torn basil (if using) and gently press the tomatoes to release juices.
Cook the ricotta balls and lasagna:
Add 200ml water to the sauce to create a shallow simmering bath. Keep on a gentle simmer.
Scoop small golf-ball-sized portions (using two spoons) and drop into the simmering sauce.
Add torn lasagna sheets directly into the sauce - trying to cover mostly with liquid.
Cover with a lid and simmer gently for 10-15 minutes.
Remove lid for the final 2–3 minutes to let the sauce thicken slightly.
Finish:
Sprinkle over the remaining Parmesan, extra lemon zest, fresh basil, and black pepper. Served perfectly with a simple green salad dressed in balsamic.
Enjoy Beautiful xo
