Tonight’s Dinner

This came out great!

Baked Pasta with Spinach, Ricotta, and Prosciutto
——————————————————————————–

Recipe By: Martha Stewart
Serving Size: 8

Ingredients:

1 lb. gemelli (or other pasta)
6 ounces sliced prosciutto
16 ounces packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture*
2 cups lowfat 2% milk
2 cups ricotta cheese
1 garlic clove, minced
Coarse salt and ground pepper
1/2 cup grated Parmesan

Directions:

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.

Notes:

Original recipe called for 20 ounces of frozen spinach, but 16 was plenty!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s