Spinach Ricotta Rotini
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 717 |
| pro | 49 g |
| total fat | 30 g |
| sat. fat | 17 g |
| carb | 63 g |
| fibre | 4 g |
| chol | 121 mg |
| sodium | 1 mg |
| % RDI: | - |
| calcium | 75 |
| iron | 27 |
| vit A | 62 |
| vit C | 23 |
| folate | 67 |
This is truly a one-pot meal because the pasta cooks in the creamy sauce under a crumbly golden topping. For a vegetarian option, omit ham and use 1 can (19 oz/540 mL) chickpeas, drained and rinsed.
Ingredients
- 1 tub (454 g) ricotta cheese
- 1 can (385 mL) 2% evaporated milk
- 2-1/2 cups water
- 1-1/2 tsp dried Italian herb seasoning
- 1 tsp Dijon mustard
- 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
- 4 cups rotini pasta
- 2 cups chopped smoked ham or smoked turkey
- 1 cup shredded Asiago cheese
- 1 cup fresh bread crumbs
Preparation
In large bowl, whisk together ricotta, evaporated milk, water, herb seasoning and mustard. Stir in spinach, pasta and ham. Pour into 13- x 9-inch (3 L) baking dish. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 425°F (220°C) oven, stirring twice, for about 30 minutes or until thickened and pasta is tender.
Combine Asiago cheese and bread crumbs; sprinkle over pasta. Bake for about 5 minutes or until melted and golden.
Source : © CanadianLiving.com
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