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Baked Pasta with Spinach Ricotta and Prosciutto
- Prep Time 10 min.
- Cook Time 40 min.
- Serves 6
Recipe Provided By: Martha Stewart
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1. Ingredients
- 1 pound gemelli (or other pasta)
- 6 ounces sliced prosciutto
- 2 (10 ounce) packages chopped spinach, thawed and squeezed of excess moisture
- 2 cups milk
- 2 cups ricotta cheese
- 1 clove garlic, minced
- Coarse salt and ground pepper
- 1/2 cup grated Parmesan
Nutrition Info
Per Serving
- Calories: 591 kcal
- Carbohydrates: 67 g
- Dietary Fiber: 5 g
- Fat: 21 g
- Protein: 33 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Preheat oven to 400 degrees F. 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.
Yield: 6 servings
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Ehhh
sweethrtmiss - September 27, 2007 04:35:48 PM PSTI thought this recipe sounded sooo good. It was oooookay. Definitely too much milk. Not what I was hoping for.
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