Baked Pasta With Spinach, Ricotta, and Prosciutto |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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From Everyday Food. This is such an easy and tasty dish!! Did add some red bell peppers and tried it with cottage cheese instead of ricotta. Mmmm good!! Ingredients:
1 lb gemelli pasta or 1 lb other pastas |
6 ounces sliced prosciutto |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed of excess moisture |
2 cups low-fat milk |
2 cups low-fat ricotta cheese |
1 garlic clove, minced |
coarse salt |
ground pepper |
1/2 cup grated parmesan cheese |
Directions:
1. Preheat oven to 400°.
2. Cook pasta a few minutes less than package instructions suggest.
3. Cut prosciutto into thin strips.
4. In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic.
5. Season with salt and pepper.
6. Top with remaining prosciutto and Parmesan.
7. Bake until golden, 30 to 40 minutes.
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