Don't miss another issue…      Subscribe

Baked Spinach and Ricotta Penne

 
0fad924a4aee77ca10de 550
18

Baked Spinach and Ricotta Penne recipe

Yield

4

servings

Prep

30

min

Cook

40

min

Ready

75

min

 

Ingredients

12 ounces pasta, penne
preferably whole wheat
*
1 ½ cups ricotta cheese
whole fat
*
½ cup Parmesan cheese
*
1 large eggs
*
3 cloves garlic
finely chopped
*
10 ounces spinach, frozen
prepare according to the direction on the pacakge
*
pinch nutmeg
freshly grated
*
½ teaspoon basil
dried
*
cayenne pepper
to taste
*
salt and black pepper
to taste
*
4 ½ cups pasta sauce
*
2 ½ cups mozzarella cheese
shredded
*

Directions

Preheat oven to 350 degrees F.

Butter a 9x13 baking dish or similar capacity dish. Set aside.

Cook pasta according to direction on box, 8 to 10 minutes. Drain well and set aside. Toss with a drizzle of olive oil to prevent from sticking together,

In large bowl, mix together ricotta, parmesan, egg, garlic, spinach, nutmeg, dried basil, crushed red pepper, and salt and pepper to taste until well combined.

Mix pasta with pasta sauce. Place half pasta into prepared baking dish.

Arrange spinach ricotta mixture on top of sauce in an even layer. Sprinkle 1/2 mozzarella cheese over the mixture.

Cover with remaining pasta and sauce mixture. Sprinkle remaining mozzarella cheese on top.

Cover with foil and bake for 30 minutes. Remove foil and bake for another 10 minutes or until cheese is melted and just starts to become brown.

Remove from oven and let cool for about 5 minutes.

Serve warm with a salad aside if needed.

 

* not incl. in nutrient facts

Add review

 

 

Comments

 

Add Photo

Up to 1MB in size, .jpg format

 

Founded in 1996.

© 2020 Sean Wenzel & Infinite Networks Inc. All rights reserved.
171A Rink Street, Suite 148, Peterborough, ON, CA K9J 2J6 +1.888.959.4335

 

Live Feed