Baked Pasta with Spinach, Ricotta and Prosciutto

Everyday Food, 2003

Makes 6 servings

    1 pound gemelli (or other pasta)                               
    6 ounces sliced prosciutto                                     
    20 ounces frozen chopped spinach                               
    2 cups milk                                                    
    2 cups ricotta cheese                                          
    1 clove minced garlic                                          
    1/2 cup grated parmesan cheese                                 
    Salt and pepper to taste   
                                 
PREP TIME 10 MINUTES/TOTAL TIME 5O MINUTES

Preheat oven to 400°.

Cook 1 pound gemelli (or other pasta) a few minutes less than package instructions suggest.

Cut 6 ounces sliced prosciutto into thin strips.

In a 9-by-13-inch baking dish, toss pasta with 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture, half of prosciutto, 2 cups each milk and ricotta cheese, and 1 minced garlic clove. Season with coarse salt and ground pepper. Top with remaining prosciutto and 1/2 cup grated Parmesan.

Bake until golden, 30 to 40 minutes.

MXF