Baked Pasta with Spinach, Ricotta, and Prosciutto
INGREDIENTS
- ☐ 1 pound gemelli (or other pasta)
- ☐ 6 ounces sliced prosciutto
- ☐ 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
- ☐ 2 cups milk
- ☐ 2 cups ricotta cheese
- ☐ 1 garlic clove, minced
- ☐ Coarse salt and ground pepper
- ☐ 1/2 cup grated Parmesan
PREPARATION
- Preheat oven to 400°F.
- 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.