Baked Spinach and Ricotta Pasta
Cook Time 1 hour
Total Time 1 hour
- 3/4 pound pasta , your choice
- 6 garlic scapes , chopped finely
- 4 cups chopped fresh spinach
- Zest and juice of one lemon
- 8 oz . fresh mozzarella , shredded
- 1 cup ricotta cheese
- Sea salt and freshly ground pepper to taste
- Fresh Parmesan cheese
Preheat oven to 375 degrees, and butter/oil a 13Ã—9 inch oven-safe baking dish. Squeeze 1/2 of lemon juice into baking dish and coat bottom of dish evenly. Prep all ingredients, including thoroughly washing and drying spinach.
Cook pasta according to directions, remove from heat and rinse with cold water. Toss in bowl with olive oil and set aside.
Heat a bit of olive oil in a skillet and saute garlic and about a teaspoon of salt for a few minutes. Add spinach and cook until spinach collapses, approximately 30 seconds.
Remove spinach/garlic from heat and add to noodles with remaining 1/2 of the lemon juice and all of zest. Add a 1/2 cup of ricotta and half of the mozzerella to the mixture extremely well.
Pour mixture into baking dish and top with remaining cheese and ricotta (in dollops).
Cover with foil and bake for 30 minutes until cheese on top is bubbling and melted.
Top with fresh parmesan and salt and pepper.