This came out great!
Baked Pasta with Spinach, Ricotta, and Prosciutto
Recipe By: Martha Stewart
Serving Size: 8
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
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.
Original recipe called for 20 ounces of frozen spinach, but 16 was plenty!