a few weeks ago, i tried this baked pasta dish which i modified from Martha’s everyday food magazine. many of the recipes make larger quantities than i need for Brian and me on a weeknight.
so, i decreased the amounts and prepared a vary tasty dish which i will certainly try again in the cooler months. this is how i prepared the dish.
i used a square ceramic baking dish and sprayed the interior with canola spray. i boiled about 2 cups of whole wheat penne pasta noodles until al dente. i cooked 4 strips of bacon, but could have also used prosciutto. i preheated the oven to 400 degrees. when the pasta was cooked and drained, i added the pasta to 1 package of spinach that was thawed, drained and separated. i added in one cup of half and half, but milk could be also used. next, i added one cup of ricotta cheese and one teaspoon of minced garlic.
when the mixture is together, place in the baking dish and top with the bacon and Parmesan or Romano cheese. bake for 30 to 40 minutes until done. the bacon can be omitted if desired. this recipe will serve four, or two with enough for leftovers for the freezer.
this baked dish can be served with a side salad or crusty bread.