Spinach and Ricotta Lasagne

Lasagne is a comfort food. Layers of steaming hot pasta and filling with a crispy cheese topping; what is there not to love? It’s so versatile too as you can put whatever you like inside. My two favourite fillings are the one given below and also bolognaise (as is given in my recipe for Beef Lasagne).

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With the first recorded recipe dating back to the 14th century, lasagne is one of the oldest foods I have researched for this blog. The original recipes used fermented dough, not pasta, and the dough was rolled out and boiled before being layered with the filling. Traditional lasagne de carnivale from Naples is stuffed with sausage, meatballs, boiled egg and Neapolitan ragu. Outside Italy, most people use a thicker ragu akin to bolognaise sauce inside and béchamel sauce on top. You may notice that I don’t put béchamel sauce on my lasagne but that is just because I don’t like it. You are perfectly welcome to swap the top layer of filling for béchamel sauce if you like and then continue with the recipe.

Spinach and ricotta is a classic pasta filling. It’s used in cannelloni, tortellini and ravioli as well as several other filled shapes. It’s incredibly easy to make at home and it is simple to tweak the recipe to your requirements – be that stronger cheese, more spinach or you just want a little extra garlic.


The recipe is particularly good for feeding a crowd as you can get six solid servings out of it!



Spinach and Ricotta Lasagne

Prep time: 15 minutes

Cook time: 40 minutes

Serves 6

Cost per portion: around £1.20



750g ricotta cheese

400g frozen spinach

1 clove garlic (minced)

2 eggs

150g grated cheddar cheese (or 100g parmesan)

Salt and pepper to taste

60ml water

1 packet fresh lasagne sheets

150g mozzarella (grated)



Preheat the oven to gas mark 5 (1900C)

Place the spinach in the microwave with a little water and heat on the maximum poser to defrost. Make sure to stir it every few minutes.

While the spinach is defrosting put the ricotta, garlic, egg, 100g grated cheddar (or parmesan) and seasoning in a bowl and mix together. This will form a thick pasty filling.

Stir in the water to loosen up the mixture and set 60ml (a quarter of a cup) aside. This will be used on the top of the lasagne instead of béchamel sauce.

Remove the spinach from the microwave and drain through a sieve.

Use your hands to squeeze as much liquid out of the spinach as possible. You should end up with a solid ball by the end of it.


Pull the lump of spinach apart and stir it into the ricotta mix and now is time to start building the lasagne.


Lightly oil a baking tray and place a sheet of pasta on the base.


Spread out some of the filling on top and add another sheet on that.


Repeat this using up all the filling and finally top with the last sheet of pasta.

Spread out the spare cheese mixture from before and sprinkle on the mozzarella and reserved cheddar.




Bake for half an hour and then increase the temperature to gas mark 6 (2000C) for the last ten minutes to crisp up the top.




I hope you enjoyed the recipe. If you fancy making some dessert, check out my recipe for chocolate fondants or if you are looking for a slightly different main course, why not make yourself a Thai curry?

Have a good one and I’ll be back next week with a recipe for choux buns with a delicious filling.



One Pot Pasta

There is a big trend at the moment for one pot meals. Cooking your whole meal in a single pan is a fantastic way to reduce washing up and if you are cooking around other people, it prevents competition for cookware!

Like most cooking, one pot pasta is all about the ratios. You have to learn to adapt recipes to the type of pasta you use and the different ingredients as some will absorb more water than others. For example, mushrooms and fresh tomato will give out liquid whereas tomato paste will thicken everything up and therefore requires more stock to make it work.

Most one pot pastas have five base parts: pasta, liquid, meat, veg and cheese.

First of all, cook up the vegetables and the meat making sure the meat is seared properly before you add the liquid. Next add the pasta and liquid of choice and cook until the pasta is done. Finally, add the cheese which should help thicken up the sauce nicely so it is smooth and creamy.

Standard ingredients include:

Liquid: Chicken/beef/mushroom/vegetable stock, milk or a mixture of cream & stock

Meat: Chicken, meatballs, beef mince, pork mince or choritzo

Veg: Onions, garlic, tomato, mushrooms, sweetcorn or spinach

Cheese: Parmesan, Cheddar or Goat’s cheese


Obviously the list is only restricted by your imagination so you can add whatever you want but one pot pasta is about simplicity (and also normally using up leftover veg that you have lying around).

Below are the recipes for several one pot pastas that I have made recently all of which took around 20 minutes altogether!


One Pot Mushroom Pasta

1 cup pasta

1   cup milk

1 mushroom stock cube

½ onion

300g mushrooms

2 cloves garlic (minced)

Salt & pepper


Cornflour to thicken if needed



Finely dice the onion and sauté in a pan with a little oil.

Chop the mushrooms – I generally cut them into quarters – and add them, along with the garlic, to the pan once the onions are translucent.

Fry the mushrooms with the onions for another two minutes and then add the rest of the ingredients.

Cook for about 10 minutes stirring regularly to prevent the pasta clumping.

If the sauce gets too thick, add a quarter of a cup of water and stir it through.

If the pasta is cooked and the sauce is still too thin, mix a tablespoon of cornflour with a tablespoon of water and add it to the pasta stirring it through. Cook for another 30 seconds to thicken the sauce and then serve.



One Pot Arrabiata Pasta

1 cup pasta

1 ½ cup vegetable stock

¼ cup tomato paste (or replace half a cup of the stock with passata)

½ onion

1 chilli

2 cloves garlic – minced


Salt and Pepper

I had some leftover mushrooms which I also threw in to the pasta along with some soya protein!



Dice up the onion and sauté with a little oil.

Finely chop the chilli and add it, along with the garlic, to the pan with the onion.

Continue to saute the vegetables for two minutes and then add the rest of the ingredients – adding salt and pepper to taste.

Cook for around 15 minutes or until the pasta is cooked to your liking.

If the sauce isn’t the correct consistency, add either cornflour or water to adjust to a thick sauce which should coat the pasta




One Pot Chicken Alfredo Pasta

1 cup pasta

1 cup milk

½ onion

1 chicken breast

2 garlic cloves – minced

2 tablespoons chopped parsley

¼ cup grated parmesan


Salt and pepper



Finely dice the onion and sauté in a pan with some oil.

Chop the chicken into smallish chunks and add to the onion once it is translucent – also add the garlic at this point.

Sear the chicken until the outside is cooked before adding the rest of the ingredients except the parmesan

Cook for 10 minutes or so until the pasta is cooked.

Add the cheese and stir it through – this will help thicken up the sauce


Hopefully these examples have given you some ideas for some different and exciting dinners. For another delicious easy meal, check out my recipe for Curried Parsnip Soup or if you fancy something a little sweeter, how about making some brandy snaps?

Have a good one and I’ll be back next week with a recipe for a chocolate and caramel cake – perfect for feeding a crowd!





Beef Lasagne

Batch cooking is a wonderful thing. It’s how I survive at university. The more food I can make in one go, the less effort I have to expend cooking over the next week which is ideal as the term starts to get harder. Like the majority of the recipes in my Cooking to Basics section, this lasagne a number of meals (depending on how hungry you are)! It’s very simple to make and even better, if you happen to have some bolognaise sauce in the freeze, you don’t even need to go to the effort of making the filling.

This is not a traditional lasagne. For a start, there is no béchamel sauce. This isn’t out of convenience, I just don’t particularly like it as I find that the lasagne ends up rather sloppy with a béchamel sauce and I don’t really like super sloppy foods. Instead, I have replaced it with a thin layer of seasoned tomato puree which does the trick very well and also reduces the time it takes to make the dish. Of course, should you really like béchamel sauce, you can just substitute this in instead of the half tube of tomato paste in the recipe. The lack of the béchamel sauce also makes it very easy to turn this recipe dairy free as you can simply substitute the mozzarella with a dairy free cheese (or even just leave it naked with the tomato on top)

If you are vegetarian, it is very simple to just substitute the beef for some form of soya mince or you can bulk out the sauce with mushrooms and other veg of your choice to make a wonderful veggie lasagne. I will often put a layer of spinach in mine as if I am using pre-made bolognaise sauce for the filling, it reduces the amount I need to defrost!


Beef Lasagne

Prep time: 30 minutes, Cook time: 45 minutes (excluding the filling)

Serves: 4-6                                                           Cost per portion: around 80p-£1


250ml tomato passata

2 cloves of garlic

One large onion (or two small onions)

One carrot

One box beef mince

One box lasagne sheets

Half a tube of tomato paste




A glug of sherry or red wine


1 tbsp tomato ketchup

1 tsp Worcestershire sauce





Follow the instructions of my bolognaise recipe to make the filling of the lasagne.


Lightly oil a deep dish.

Place a layer of the lasagne sheets over the bottom and add a thin layer of the filling.

Repeat this, alternating layers of the filling and pasta sheets until there is about 1 cm from the top of the dish (make sure the top layer is the pasta).


Dilute the tomato paste down with water until it is still thick but you can spread it over the top of the lasagne (at this point, you can add pepper, chilli, garlic, or whatever spices you would like on your lasagne).


Grate the mozzarella and sprinkle and even layer over the top of the dish.

Bake at gas mark 5 (1900C) for about 45 minutes to make sure the pasta sheets are cooked!


The lasagne freezes really well which is ideal if you just want a quick meal slightly later in the week. Just wrap up individual portions and pop them into the freezer!

Let me know if you try this at home – give me a tag on Instagram (you can find me @thatcookingthing). If you fancy trying out some lovely warming, soup as the weather gets colder, check out my butternut squash soup or if you are looking of a quick and easy dessert, my tiramisu would be perfect for you!

Have a good one and I’ll see you next week with a recipe for millionaire’s shortbread!


Macaroni Cheese

Cheese. In my humble opinion, this is one of the best foods ever invented. There are so many different varieties with so many different uses. From tiramisu to pizza to cutting out the middle man and going straight in for a fondue, a small amount of cheese can lift a dish from good to truly sublime.

A mixture of grated cheeses

The methods of making cheese have been refined a lot over history with the earliest record of cheese being over 7500 years ago! Cheese evolved differently in different areas of world depending on the climate. Hotter climates gave rise to hard, salted cheeses as it prevented the cheese from turning however in Europe, the climate was much milder so cheeses could be aged for longer and with less salt resulting in cheese that could grow moulds leading to stronger flavours.

In terms of sweet dishes made from cheese, the most common is cheesecake however even this has changed dramatically over the years. 200 years ago – you couldn’t buy cream cheese to use and would have to make your own curds every time you made the cake. This lead to it having more of an eggy, ricotta-like flavour and texture rather than the luscious smoothness of today’s cheesecakes. Cream cheese frosting is another example of a savoury item being used for a sweet dish. The bizarre thing about this icing is that cream cheese varies massively by country. The standard recipes use American block cream cheese which is very thick however here in England, the most widely available brands are far softer and turn very runny when they are beaten making the icing turn to liquid!

Red Velvet Cake with Cream Cheese Frosting

Macaroni cheese has been a family staple for as long as I can remember. It has been a tradition on Yom Kippur to break the fast on cauliflower cheese however my mum would make macaroni cheese for the children – me included. Hunger is definitely the best condiment because no matter how amazing this tastes normally, when you haven’t eaten for 25 hours, it is just that little bit better! Since then I have taken the recipe up to university and continued breaking the fast on in when Yom Kippur falls during the university term. The macaroni cheese keeps well and also freezes but it isn’t often that there is enough left for that to ever be an issue!





Macaroni Cheese

Preparation time – 20 minutes        Cook time – 40 minutes

Serves – 4-6                                        Cost per portion: about 90p



200g Cheddar – grated

200g Red Leicester – grated

40g plain flour

40g butter

1 pint milk (full fat gets the best flavour but I will use whatever I have around!)

500g dried macaroni





Cayenne Pepper (a pinch)

Nutmeg (a few grates)

One Bay Leaf


Preheat the oven to gas mark 5 (1900C)

Boil a pan of salted water.

Place the flour, butter, milk, salt, cayenne pepper, bay leaf and a little grated nutmeg into a heavy based pan.


Add the pasta to the boiling water and cook for about a minute less than the packet says

Heat the sauce mix whisking continuously until it has thickened and is almost boiling – this should take about as long as the pasta.

The sauce is thick and has coated the sides of the saucepan

Drain the pasta and stir in a tiny bit of olive oil to prevent it sticking during the next stage.

Stir three quarters of the grated cheeses into the sauce (off the heat) and season with black pepper to taste.


Stir the sauce into the pasta and make sure it is all evenly coated.


Pour into an ovenproof dish and sprinkle the rest of the grated cheese over the dish.


Bake for 40 minutes or until the top is starting to brown and the macaroni cheese is bubbling.


Spoon onto plates or into bowls and serve immediately!

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Let me know if you try this at yourselves and pop a photo across or tag me on Instagram at harryshomebakery! I love seeing what you guys create at home.

If you enjoy baking cakes, why not try my Orange and Chocolate Cake or for a different savoury treat, make yourself some delicious Spiced Turkey Burgers!

Have a good one and I’ll see you next Monday with a recipe for a multicoloured Battenberg cake!


Chicken and Mushroom Pasta Bake

Pasta bakes have been a staple of my lunches since going to university. They are relatively economical, can be made with pretty much anything you have (including leftovers) and are delicious. You can use them to make a small amount of meat go very far which I have found to be a life saver when you are living off a student loan. They tend to freeze well and are also quite sturdy so once cooked, portions can be cut and put either in boxes or just wrapped in Clingfilm before being put in the freezer as the pasta has enough structural integrity to hold its shape when cool. This meant taking a slice of it in my bag to lectures was a simple task and provided me will a filling lunch during the day.

One of the things I find really interesting about this dish in particular (and to be honest, any dish involving mushrooms) is how they cook. As the fruiting bodies of a fungus, mushrooms hide beneath the soil and once ready to produce spores, they absorb liquid – rain in the wild – and sprout. They can appear out of nowhere overnight but this property is also what leads to them being very easy to burn when cooking. When you first add the mushrooms to an oiled pan, they absorb all the oil up too resulting in basically dry frying them. This can cause them to burn if they aren’t stirred constantly which is a faff if you are trying to get on with another part of the meal. To avoid this, small amounts of water can also be added which again, will be absorbed but if you manage your proportions well, can leave just enough liquid in the pan to prevent burning. Once the mushrooms get to a certain temperature, the heat breaks down the cells holding in the liquid resulting in the mushrooms releasing any water, juice and oil which is contained in them also causing them to shrink which is why the reduce down so much in volume whilst cooking.

The other interesting part of this dish (from a science perspective) is the cornflour. When I was younger, I used to be allowed to play with cornflour as a treat if I was well behaved. Whilst this was a messy, messy endeavour for all involved it did have the benefit of being an introduction to quite a complicated bit of science, the non-Newtonian fluid. As a small child, few things were more exciting than this bizarre mixture that ran through my fingers and I could sink my hand into but if I tried to jerk it out again, the mixture would turn solid and shatter with enough force. Even now as a 21 year old, I find it fascinating! In this recipe, you can only have this fun before the cornflour is added to the sauce as the moment it is mixed in, it thickens up massively giving the sauce a smooth texture.





Mushroom Chicken Pasta Bake    –     about £1.90 per portion, makes 6 portions

2 Large Onions (or three medium/small)

500g mushrooms roughly chopped

2 chicken breasts – cubed

½ cup of milk (125ml)

Chicken/mushroom stock

4 tbsp of cornflour


400g pasta shapes – I use spirals normally






Salt and pepper


Dice up the onions and sautee in a pan with a small amount of oil.


Once the onions are translucent, add the mushrooms and a small amount of water (I would go for about two tablespoons). This helps prevent the mushrooms from sticking to the pan. Keep stirring until the mushrooms start to release their liquid. (Should you wish to add garlic, one or two cloves either diced or minced should be added at this point)

Add the chicken and stir until it is sealed (that is to say that the outside of all the chicken has gone white.21104359_1686135108084854_1141188406_o

Add the milk and bring to the boil

Add the stock – if powder, just sprinkle it in and if it is a cube, crumble it up into the mix and stir it through


Mix the cornflour with a small amount of water to create a slurry and add it a bit at a time to the mixture making sure that you stir well after each addition and wait for the sauce to thicken up before you add more. If there is more liquid in the sauce, you will need more of the cornflour but you may not need it all!

Let the sauce simmer for 5-10 minutes until the chicken is just cooked and then remove from the heat.

Season with salt and pepper and add the basil or parsley at this point


Preheat the oven to gas mark 6 (200oC) and cook the pasta according to the instructions on the bag.

Mix the pasta and the sauce and pour it all into an ovenproof dish pushing any exposed pieces of chicken down below the surface


Add a layer or grated cheese over the top and place in the oven. Personally I use cheddar for this but you could use any cheese that you like (though I would avoid blue cheese in this scenario as I don’t think it would go with the chicken and mushrooms particularly well!)


Bake for half an hour or until the cheese has melted and the top layer has gone crispy.


For a vegetarian alternative, use more mushrooms instead of the chicken! It is still delicious and will reduce the price too.

This can be eaten cold and freezes well.


Whether batch cooking for yourself or making dinner for friends, this recipe is wonderful for many occations and is super versatile. You can add or take away ingredients or even change up the sauce completely to keep things fresh. Personally, chicken and mushroom is a favourite of mine so I tend to make this one quite a lot!

Let me know in the comments if you try this one yourself and pop a picture in if you can!

See here for the last recipe in the Cooking From Basics series – a delicious bolognaise sauce – or if you fancy trying your hand at some bread making, why not have a look at my recipe for Artisan Bread from last week.

Have a good one and I’ll be back next week with a super chocolatey recipe that you do not want to miss!!!