Baked Pasta with Spinach Ricotta and Prosciutto Recipe

Baked Pasta with Spinach Ricotta and Prosciutto Recipe

  • 1 pound gemelli (or other pasta)
  • 6 ounces sliced prosciutto
  • 2 (10 ounce) packages chopped spinach, thawed and squeezed of excess moisture
  • 2 cups milk
  • 2 cups ricotta cheese
  • 1 clove garlic, minced
  • Coarse salt and ground pepper
  • 1/2 cup grated Parmesan
  1. Preheat oven to 400 degrees F. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
  2. In a 9-by-13-inch baking dish, toss pasta with spinach, half of prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and Parmesan. Bake until golden, 30 to 40 minutes.
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