Ziti With Spinach and Cheese |
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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I was inspired to make this by the Spinach Sauce for Pasta by Hey Jude. It makes a nice (lacto) vegetarian entree or side dish. Ingredients:
1 lb penne pasta |
1/4 cup butter |
1 cup onion, finely diced |
2 garlic cloves, minced |
1/2 teaspoon ground nutmeg |
2 (10 ounce) packages frozen chopped spinach, thawed and squeezed partially dry |
16 ounces part-skim ricotta cheese |
8 ounces mozzarella cheese, grated |
1/2 cup parmesan cheese, finely grated |
1 cup cream |
salt and pepper |
Directions:
1. Preheat oven to 350oF.
2. Cook pasta until al dente, drain and set aside.
3. Melt butter over low to medium heat in a large heavy bottomed sauce pan, stove top casserole or dutch oven.
4. Add onions, garlic, and nutmeg.
5. Sautee until onions are translucent.
6. Add salt and pepper to taste.
7. Add spinach and heat through.
8. Remove spinach mixture from heat and allow to cool.
9. Place pasta in a large bowl toss with ricotta, mozzarella, and parmesan cheeses.
10. Add spinach mixture and combine.
11. Place mixture in a greased caserole dish and pour cream evenly over the casserole.
12. Place in oven and cook uncovered for 30-40 minutes.
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