Spaghetti with Spinach and Ricotta Dumplings

Serves: 4

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  • 1 Packet of Slendier Spaghetti
  • 125 grams Frozen Spinach Thawed and Drained
  • 80 grams Ricotta Cheese Fresh Low Fat
  • ½ cup(s) Gluten Free Breadcrumbs
  • 1 Egg
  • 1 cup(s) Tomato Passata Sauce
  • 1 Garlic Clove Crushed
  • 1 teaspoon(s) Olive Oil
  • 1 teaspoon(s) Cinnamon
  • ½ cup(s) Diced Onion
  • 1 teaspoon(s) Parmesan Cheese to Serve


  1. Prepare Slendier Spaghetti as per instructions on pack and set aside
  2. In a large bowl combine spinach, ricotta, egg and bread crumbs. Mix to combine and refrigerate for 1 hour
  3. In a saucepan add olive oil and gently heat; add garlic and onion and cook until softened. Once fragrant add passatta sauce and gently heat
  4. Remove ricotta mixture from fridge and roll mixture into balls; Place ricotta balls into tomato mixture and gently cook for 5-8 minutes or until firm. Using two spoons gently turn ricotta balls to allow even cooking
  5. Evenly divide spaghetti in bowls and serve ricotta balls and sauce on top. Sprinkle with parmesan cheese and enjoy.

This calorie-clever recipe allows you to enjoy the taste of both dumplings and pasta, two favourites in Italian cuisine. Spinach and ricotta is a match made in heaven and served over Slendier Spaghetti, these gluten free balls of goodness pack plenty of flavour thanks to a rich tomato sauce spiced with garlic and cinnamon.

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