Spinach and Ricotta Baked Pasta
"If you are a spinach lover, then here is a great-tasting side dish, pasta, cheese and spinach baked all in one casserole...very yummy! prep time does not include boiling the pasta or the spinach"
photo by Redsie
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 453.59 g rigatoni pasta
- 680.38 g fresh spinach, stems removed (2 bunches)
- 680.38 g ricotta cheese
- 295.73 ml sour cream
- 4 eggs, lightly beaten
- 236.59 ml grated parmesan cheese
- 29.58 ml chopped dill or 4.92 ml dried dill
- salt and pepper
directions
- Set oven to 350 degrees.
- Butter a 4-quart baking dish.
- Cook pasta in boiling water, until firm-tender; drain.
- Place the cooked pasta in the casserole dish.
- In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
- In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
- Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
- Bake for 25-30 minutes or until golden brown.
- Let stand for 5 minutes before serving Cut in wedges-- enjoy!
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Reviews
-
We used 2/3 cup fresh basil and 1/4 cup parsley instead of the dill. We also added about 1 cup of halved cherry tomatoes. Good comfort food.<br/><br/>Take 2: Tonight, we made it with the dill and then added sauteed mushrooms, garlic, and a can of water-packed tuna. Delish! It would have been even better if we had added sauteed onions, as well. -
I have made this twice and I think the second time came out better. :-) I used two packages of frozen chopped spinach, the whole container of ricotta (2 lbs), the whole container of sour cream (16 oz), used 2 tsp basil and 1 tsp Italian seasoning instead of the dill, added two drained cans of diced tomatoes with garlic and onion, put in a layer of sliced Italian sausage, and topped it with shredded mozzerella. This recipe is going to be a standard for my friends who are new moms--it is a complete meal in one and makes enough so that they get half and we keep half! As a side note, I don't know how this is 4 servings per recipe--I think it is more like 8 dinner-sized servings as written, 12 with my additions! -
This was excellent. The only thing different I did was use drained canned spinach. Thanks -
I added basil to it, LOVED IT! GREAT DISH! -
I liked this, but it seemed that it needed some more flavor, perhaps some sauteed onions and garlic (or maybe some cajun seasoning???). I halved the recipe, since I only had about 10 oz. of spinach and it still made quite a bit. I used about 1/2 tsp salt. I used light ricotta and sour cream.
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Tweaks
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We used 2/3 cup fresh basil and 1/4 cup parsley instead of the dill. We also added about 1 cup of halved cherry tomatoes. Good comfort food.<br/><br/>Take 2: Tonight, we made it with the dill and then added sauteed mushrooms, garlic, and a can of water-packed tuna. Delish! It would have been even better if we had added sauteed onions, as well.
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I have made this twice and I think the second time came out better. :-) I used two packages of frozen chopped spinach, the whole container of ricotta (2 lbs), the whole container of sour cream (16 oz), used 2 tsp basil and 1 tsp Italian seasoning instead of the dill, added two drained cans of diced tomatoes with garlic and onion, put in a layer of sliced Italian sausage, and topped it with shredded mozzerella. This recipe is going to be a standard for my friends who are new moms--it is a complete meal in one and makes enough so that they get half and we keep half! As a side note, I don't know how this is 4 servings per recipe--I think it is more like 8 dinner-sized servings as written, 12 with my additions!
