Baked Pasta with Spinach, Ricotta, and Prosciutto

Mary Ann Laun

No images yet!

Your make has been saved. You can view it anytime in your profile. Close this box to continue browsing or add a few details about your dish below.

Sorry. You must be logged in to view this form.

Ingredients

1 lb. gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture (I blanched a lb. of fresh spinach and used that)
2 c. milk
2 c. ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 c. grated Parmesan

Preheat oven to 400 degrees.
Cook pasta a few minutes less than package instructions suggest.
Cut prosciutto into thin strips.
In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
Season with salt and pepper.
Top with remaining prosciutto and Parmesan.
Bake until golden, 30 to 40 minutes.

1 lb. gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture (I blanched a lb. of fresh spinach and used that)
2 c. milk
2 c. ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 c. grated Parmesan

Recipe Notes

Use this space to write down notes about this recipe when you are making it!

Something wrong with this recipe? Report it here.

There are no comments at this time.

Be the first to start the discussion by filling out the comment form.