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September Recipe of the Month
Pasta Layers with Spinach and Ricotta
1 1/2 cups |
small pasta, such as baby shells or macaroni egg |
1 |
egg |
1/4 cup |
grated parmesan cheese |
3 tbsp |
milk |
1/4 tsp |
salt |
3 cups |
packed chopped fresh spinach |
1/2 cup |
ricotta cheese |
1/4 tsp |
ground nutmeg |
2-3 |
plum tomatoes, thinly sliced |
1/4 cup |
shredded part skim mozzarella cheese |
In a large pot of salted water, cook pasta for 8 – 10 minutes or until tender but firm, drain. In medium bowl, whisk together egg, Parmesan cheese, milk and salt. Mix in pasta; spread on bottom of lightly greased 9 x 5 inch, ( 2 litre ) baking pan Rinse spinach, place in a glass measure or microwave safe bowl. Cover with plastic wrap; microwave on 100 % power for 1 1/2 to 2 minutes or until spinach is just wilted. Drain spinach, pressing to remove liquid. Stir in ricotta cheese and nutmeg Spread spinach mixture over pasta; top with tomato slices. Bake uncovered in 350 degree F (180 C) for 30 minutes. Sprink mozzarella over top; bake uncovered for five minutes or until cheese is melted. Let stand for five minutes before serving.
Choose Champagne or Chianti as your matching wine.
August Recipe of the Month
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