Spinach and Ricotta Pasta Pots

Instructions

1. 1

   Finely chop the garlic. Put the dry penne, crushed tomato with its juice, water, loose frozen chopped spinach, olive oil, garlic, oregano, salt and pepper into a 4-litre microwave-safe bowl. Stir thoroughly, pressing the pasta beneath the liquid as much as possible. Cover with a vented microwave-safe lid.

2. 2

   Using a 1000-watt microwave, cook at 100% power for 12 minutes in three 4-minute intervals. After each interval, carefully lift the lid away from your face, stir thoroughly from the bottom to separate the pasta and spinach, and rotate the bowl a quarter-turn. Replace the vented lid before continuing.

3. 3

   Microwave, covered and vented, at 70% power for 8 minutes in two 4-minute intervals, stirring and rotating the bowl between intervals. Check the pasta; if it is still firm in the centre, continue at 70% power in 2-minute intervals, stirring and rotating each time, until tender. Allow approximately 0–4 additional minutes depending on the pasta shape. Keep the sauce in the bowl; do not drain.

4. 4

   Fold in all the ricotta. Cover with the vented lid and microwave at 100% power for 2 minutes. Stir thoroughly and check several spots with a food thermometer: the pasta mixture must reach 165°F/74°C throughout. If needed, continue at 100% power in 1-minute intervals, stirring and rotating after each interval, until it reaches that temperature.

5. 5

   Leave covered to stand for 3 minutes so the sauce thickens slightly. Stir, then divide equally among four serving pots or bowls.