This is the best pasta dish ever. It can be made with or without spinach.
Cheesy Pasta With Spinach or Not
16 ounces Rigatoni 2 minutes undercooked
1 Clove of garlic grated and fried a little brown in 1 T. olive oil Add:
3 Cups of milk, 6 T flour, 1 tsp. salt and some generous grates of
pepper. Bring to a boil and stir cooking
for one minute.
Add: 1 cup
sour cream to the sauce and stir into the pasta.
FILLING
Mix together 2 eggs, lightly beaten
and
1 carton (15 ounces) ricotta cheese, add
1/2 cup grated Parmesan cheese, 1/4 C Romano (or more Parmesan) and ¼ C. fresh parsley (Not necessary if you are doing spinach) and 1/2 tsp. salt and fresh pepper. Optional (1 bunch fresh spinach (8 oz. or 8 cups) steamed, chopped and drained.
1 carton (15 ounces) ricotta cheese, add
1/2 cup grated Parmesan cheese, 1/4 C Romano (or more Parmesan) and ¼ C. fresh parsley (Not necessary if you are doing spinach) and 1/2 tsp. salt and fresh pepper. Optional (1 bunch fresh spinach (8 oz. or 8 cups) steamed, chopped and drained.
Put half the pasta mixture in a Pam sprayed, 3
quart casserole, top with the ricotta mixture and the remaining pasta. Sprinkle with 2 cups shredded part-skim
mozzarella cheese (Any cheese works.)
Preheat oven to 350.
Cover and bake for 25 minutes (45-50 min. if cold). Uncover; bake 5-10 minutes longer or until bubbly.
The spinach filling
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