Italian Spinach & Pasta Bake |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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We love this served along side of several different chicken recipes that I make. It's cheesy and delicious. You can turn this into a main dish by doubling the recipe and adding 2 cups of cubed chicken, pork, meatballs, sausage, shrimp or whatever you like directly to it before baking. It's a very flexible dish. Ingredients:
1/2 lb bow tie pasta (farfalle) |
2 tablespoons butter |
1/2 cup red onion, diced small |
2 cups heavy cream |
1/2 cup pecorino romano cheese |
1 teaspoon italian seasoning |
2 teaspoons garlic powder |
1 (10 ounce) package chopped spinach, thawed and squeezed dry |
1 (15 ounce) container ricotta cheese |
1 egg, beaten |
1 cup mozzarella cheese, shredded |
paprika |
Directions:
1. Preheat oven to 350. Grease a 3qt baking dish.
2. Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
3. Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
4. Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
5. In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
6. Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.
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