Creamy baked pasta with whipped ricotta, spinach, and a golden cheesy crust perfect for hearty dinners.
# Ingredient list:
→ Pasta
01 - 12 oz rigatoni or penne
02 - Salt, for boiling water
→ Ricotta Mixture
03 - 14 oz ricotta cheese
04 - ¼ cup heavy cream
05 - ½ cup freshly grated Parmesan cheese (about 50 g)
06 - 1 large egg
07 - 1 garlic clove, minced
08 - Zest of 1 lemon
09 - ¼ teaspoon ground nutmeg
10 - Salt, to taste
11 - Freshly ground black pepper, to taste
→ Spinach
12 - 7 oz fresh baby spinach (or thawed, squeezed-dry frozen spinach)
→ Assembly & Topping
13 - 2 cups shredded mozzarella cheese (about 200 g)
14 - ¼ cup freshly grated Parmesan cheese (about 30 g)
15 - 2 tablespoons extra-virgin olive oil
# Step-by-Step Guide:
01 - Preheat the oven to 400°F. Lightly grease a 9 x 13 inch baking dish with olive oil.
02 - Bring a large pot of salted water to a boil. Add pasta and cook until just al dente, about 2 minutes less than package directions. Drain and set aside.
03 - Heat 1 tablespoon olive oil in a large skillet over medium heat. Sauté spinach for 2 to 3 minutes until wilted. Remove from heat, let cool slightly, then chop coarsely if necessary.
04 - In a food processor or mixing bowl, blend ricotta, heavy cream, Parmesan, egg, garlic, lemon zest, nutmeg, salt, and pepper until smooth and creamy.
05 - In a large bowl, toss together drained pasta, sautéed spinach, and ricotta mixture until evenly coated.
06 - Spread half of the pasta mixture into the prepared dish. Sprinkle with half the mozzarella. Add remaining pasta mixture, then top with remaining mozzarella and Parmesan.
07 - Drizzle with remaining tablespoon of olive oil. Bake for 25 to 30 minutes until bubbling and golden on top.
08 - Allow the dish to rest for 5 minutes before serving.
