Preheat oven to 180°C/160°C fan-forced. Lightly grease a 21 x 11cm (base measurement) large loaf pan. Cook pasta in plenty of boiling water until tender, but still firm to the bite. Drain well.

Place spinach in a strainer; press firmly to remove any excess liquid. Transfer to a large bowl; add ricotta, Parmesan and hot macaroni. Season with salt and black pepper; mix well to combine.

Press half the mixture into prepared pan. Lay the smoked beef over this and top with the remaining spinach mixture. Bake for 20-25 minutes, until set and lightly golden. Cool 5 minutes in pan; invert onto a serving plate. Cut into slices, serve with salad.