Spinach and Ricotta Baked Pasta |
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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 6 |
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If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach Ingredients:
1 lb rigatoni pasta |
1 1/2 lbs fresh spinach, stems removed (2 bunches) |
1 1/2 lbs ricotta cheese |
1 1/4 cups sour cream |
4 eggs, lightly beaten |
1 cup grated parmesan cheese |
2 tablespoons chopped dill or 1 teaspoon dried dill |
salt and pepper |
Directions:
1. Set oven to 350 degrees.
2. Butter a 4-quart baking dish.
3. Cook pasta in boiling water, until firm-tender; drain.
4. Place the cooked pasta in the casserole dish.
5. In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
6. In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
7. Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
8. Bake for 25-30 minutes or until golden brown.
9. Let stand for 5 minutes before serving Cut in wedges- enjoy!
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