Jump to recipeRecipe by DonnaHay Baked Pasta With Ricotta, Leek and Spinach Ingredients 400G RIGATONI 3 CUPS (60G) BABY SPINACH LEAVES 6 ANCHOVIES, FINELY CHOPPED 1 TABLESPOON FINELY GRATED LEMON RIND SEA SALT AND CRACKED BLACK PEPPER 2 TABLESPOONS EXTRA VIRGIN OLIVE OIL 2 LEEKS, THINLY SLICED 1 CUP (240G) RICOTTA, CRUMBLED ¼ CUP (60ML) SINGLE…