Ricotta Pasta Bake
Ricotta Pasta Bake
1-pound Rigatoni pasta
1 1/2 cups fresh ricotta, part skim
8 ounces light sour cream
1-tablespoon fresh lemon juice
4 eggs, lightly beaten
1 cup grated or shredded Parmesan
2 tablespoons chopped fresh dill
Sea Salt and black pepper
1. Preheat oven to 350-degrees. Cook pasta in lightly salted boiling water until al dente. Drain well. Transfer to a lightly greased 9x13-inch baking pan, spreading evenly.
2. Blanch the spinach in boiling water and drain well. Squeeze with hands or in paper towels to remove excess liquid. Coarsely chop the spinach and spread evenly over the pasta.
3. Combine sour cream, lemon juice, eggs, Parmesan, dill and salt and pepper. Mix well with a whisk. Pour mixture over the spinach and pasta, spreading gently and evenly. Sprinkle with Parmesan, if desired.
4. Place pan in oven and bake for 30 minutes or until golden. Remove from oven and let it stand in the pan for 5 minutes before cutting.
5. To serve, place squares or wedges of the pasta bake on plate with a small and simple tomato salad.
About 8 servings
Recipe Courtesy of Lyn Nichols, Host of What's Cookin'
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