Ingredients for Baked Pasta With Spinach Ricotta And Prosciutto
- Gemelli Pasta
- 4 ounces prosciutto
- Frozen Chopped Spinach
- Low Fat Milk
- Low Fat Ricotta Cheese
- Garlic Clove
- Coarse Salt
- Ground Pepper
- Parmesan Cheese
How to Make Baked Pasta With Spinach Ricotta And Prosciutto
- Preheat oven to 400°F (200°C).
- Cook 1 pound of pasta according to package directions, but reduce cooking time by 2-3 minutes; reserve 1/2 cup pasta water.
- Cut 4 ounces of prosciutto into thin strips.
- In a large bowl, combine cooked pasta, 10 ounces of fresh spinach, half of the prosciutto strips, 1 cup of whole milk, 15 ounces of ricotta cheese, and 2 cloves of minced garlic.
- Season generously with salt and pepper to taste.
- Pour pasta mixture into a greased 9x13 inch baking dish.
- Top with the remaining prosciutto strips and 1/2 cup of grated Parmesan cheese.
- Bake for 30-40 minutes, or until golden brown and bubbly. If the pasta seems dry, add a little of the reserved pasta water.
Chef's Tip for Extra Flavor
Chef's secret: layers of flavor make a dish truly memorable! Consider what a little extra something could bring – perhaps a touch of acidity like a good vinegar or citrus zest, a hint of smokiness from paprika, a bit of umami from mushrooms or soy sauce, or a sprinkle of toasted nuts for texture. Experiment and taste as you go!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
31g
Carbs
23g
