Thursday, September 19, 2013

Baked Pasta with Spinach, Ricotta, and Prosciutto!

It has been quite some time since I have made a pasta dish, and this week Joe requested that I make one, so of course I wanted to try something new that was a little less heavy than most pasta dishes are!  I love me some pasta but sometimes alfredo sauce, etc. is just way too creamy!  So, I set out to find a recipe that I would love.  Of course, it had spinach and ricotta in it so it had to be good!  Prosciutto is a food that I haven't eaten often here in America, but I absolutely LOVE every time I go back to Slovenia.  To my surprise, the Kroger down the street from us had a huge wheel of prosciutto that reminded me so much of Slovenia and it was VERY good.  So with that, here is a "skinny" version that incorporates so many good flavorful ingredients!  I'm sure you can substitute to prosciutto with other meets if you would like! Enjoy!

Baked Pasta with Spinach, Ricotta, and Prosciutto
  • 1 pound gemelli (or other pasta, I use whole wheat)
  • 1/2 lbs prosciutto (I used a lot because I love it so much but you can use less)
  •   1packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
  • 2 cups milk (I used Almond Milk and it worked just fine)
  • 2 cups ricotta cheese
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1/2 cup grated Parmesan
  1. Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.

  2. 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.

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