Friday, May 06, 2005

Spinach Ricotta Rotini

Spinach Ricotta Rotini (Adapted from Canadian Living)

16 ounces ricotta cheese
12 ounce can evaporated milk
2 1/2 cups water
1 1/2 teaspoons dried Italian herbs
1 teaspoon Dijon mustard
1/4 teaspoon salt
1/8 teaspoon fresh grated nutmeg
10 ounces frozen chopped spinach, thawed and squeezed dry
12 ounces dry whole wheat rotini pasta
2 cups chopped ham
3/4 cup grated asiago cheese
1 cup fresh bread crumbs

Preheat oven to 425

In a large bowl, whisk together ricotta, evaporated milk, water, dried herbs, mustard, salt and nutmeg. Stir in spinach, dry pasta and ham.

Pour mixture into a 9" x 13" baking dish coated with nonstick spray.

Bake, stirring twice, until thickened and pasta is tender - about 30 minutes.

In a medium bowl, toss together asiago and bread crumbs - scatter mixture over the hot pasta and continue to bake until melted and golden, about 5-10 minutes. Remove and let sit on a wire rack to cool for about 10 minutes before serving.

Makes about 6-8 servings.

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1 comment:

  1. It sounds great! I am trying this right now without the ham (I am a veg) I know it will come out great! Thanks for posting!!! =)