Ingredients for Baked Pasta With Spinach Ricotta And Prosciutto
- 1 pound Gemelli Pasta
- 4 ounces Prosciutto
- 10 ounces Fresh Spinach
- 1 cup Whole Milk
- 15 ounces Low Fat Ricotta Cheese
- 2 cloves Minced Garlic
- Coarse Salt, to taste
- Fresh Ground Black Pepper, to taste
- 1/2 cup Freshly Grated Parmesan Cheese
- 1/2 cup Reserved Pasta Water
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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.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
28g
Fat
31g
Carbs
23g
