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Baked Pasta with Spinach, Ricotta, and Prosciutto

  • Prep:
  • Total Time:
  • Servings: 6
Baked Pasta with Spinach, Ricotta, and Prosciutto

Source: Martha Stewart Living Television


  • 1 pound gemelli (or other pasta)
  • 6 ounces sliced prosciutto
  • 2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture
  • 2 cups milk
  • 2 cups ricotta cheese
  • 1 garlic clove, minced
  • Coarse salt and ground pepper
  • 1/2 cup grated Parmesan


  1. Preheat oven to 400 degrees. 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.

Reviews (26)

  • sprout13 6 Oct, 2014

    Still one of my 'go to' recipes. I have made some tweaks over time. I use part-skim ricotta (more moisture than whole-milk ricotta) and add grated Parmesan cheese to the mixture to add additional flavor. After squeezing out all of the water, use your hands to 'unclump' the spinach as you add it to the pot with the other ingredients. Messy but helps will an even distribution of the spinach. If you find this dish coming out too dry, reduce the amount of baking time.

  • Momof3girls 13 Jan, 2013

    This recipe was delicious but I did make some changes. First I used 1 1/2 boxes of gemelli pasta. Next I used only 1 package of frozen spinach which I further chopped up while it was frozen before cooking it, this prevented it from clumping and made it mix better. I also blended in some shredded mozzarella which thickened it up. Lastly I topped it with italian seasoning before baking. Otherwise I followed the rest of the directions.

  • jkm246 13 Dec, 2011

    I want to love this! After reading the reviews, i only put in one pkg of spinach, and added peas instead, and an extra small clove of garlic and some nutmeg. it was good, but still quite dry. i don't know if adding more milk would help or just make it watery. So close to being delicious, just need to figure out the missing piece!

  • lvscheel 10 Sep, 2011

    With such promising ingredients I jumped right on this recipe ... but oh, what a waste. 2 boxes of spinach (and I love spinach) was a major overload, creating a sloppy, teeth-squeaking mess. It was hard to taste anything else. I added extra garlic, some freshly grated nutmeg, and used browned fresh Italian sausage instead of the prosciutto; alas, it was a heavy, bland flop of a dinner. I'd suggest wilting a small bag of baby spinach in some garlic and maybe warm milk...? But not this recipe!

  • ClaraF 15 Jun, 2010

    I made a few substitutions to adapt this recipe to our family. I used whole grain pasta, used light ricotta and substituted the prosciutto with a good turkey bacon because my husband doesn't do pork. Oh yes, I also agreed with nickie409 below who suggested more garlic. I added 3 more cloves! I blended them with the milk

  • shyva 30 Apr, 2010

    There was too much spinach and it clumped up; I ended up picking wads of spinach from my plate, gross. The second time around, I replaced the spinach with diced red onion, added frozen peas and carrots, and subbed half and half for whole milk. For a cheaper meal, replace prosciutto with chopped bacon (pan fry and drain before mixing it in). Yum!

  • jamwinters 25 Oct, 2008

    I LOVE this recipe. It is so yummy. I use the 1lb box of tricolor rottini. The color is really nice.

  • judysch 14 Oct, 2008

    Check out this website for any recipe that you are trying to caluclate caloric content for.

  • nickie409 16 Sep, 2008

    I had such high hopes for this dish. It was super easy to put together, and was a fairly quick dinner. I did add some mozzarella and used fresh (cooked it first) spinach instead of frozen. My family thought the flavor was too mild. I might try this again, but using some more spices, and definitely more garlic.

  • alexbarrett 12 Sep, 2008

    I liked the idea, it was easy to put together and smelled great baking. Unfortunately, it was rather dry. It might be better made with a sort of bechamel rather than ricotta, and the top definitely deserved a "meltier" cheese.

  • jmgilman 12 Sep, 2008

    Fabulous. This is one of my kids' favorites. Even our friends' picky eaters LOVE this. Can be put together earlier in the day to bake later - great for taking to new moms and others needing help with meals. Works just as well with more-economical (and often left-over) diced ham. I prefer shredded Parm to grated, though - little stronger in flavor.

  • csavage 12 Sep, 2008

    Calorie amount per serving, that is? Along w/ other nutritional information?

  • csavage 12 Sep, 2008

    I haven't tried this, but it sounds delicious. Does anyone know where I can get the calorie content for it?

  • tourtes 12 Sep, 2008

    Since I am lactose intolerant, does anyone know if Goat Cheese could be substituted for the Rocotta?

  • SadieBird 11 Sep, 2008

    I like to add crushed red pepper to kick up the flavor a bit!

  • SadieBird 11 Sep, 2008

    I like to add crushed red pepper to kick up the flavor a bit!

  • SadieBird 11 Sep, 2008

    I like to add crushed red pepper to kick up the flavor a bit!

  • mitraillette 11 Sep, 2008

    @1 - Perhaps blanched or even fresh spinach would fix the odd texture?

    Instead of milk and 2 cups of ricotta I used Greek yogurt and mixed in dollops of ricotta and other soft herbed cheeses along with lemon zest. The flavors of the yogurt and lemon perfectly complimented the spinach and prosciutto.

  • cleongatl 11 Sep, 2008

    I've made dishes like this before. I like to add cubed domestic mozzarella to the pasta dish for that string-cheesy effect and then I top it with my favorite red sauce and grated parmesan prior to serving.

  • amanda22 11 Sep, 2008

    i have this same recipt, only i stuff manicotti, or shells. bake for 20-30 min on 350. this is my family's favorite dinner!!!!!!

  • jilljo 17 Apr, 2008

    This might be super easy to make but it does not taste good at all. The texture is also a little strange with all the spinach and I love spinach. Too bad for us I guess.

  • SLJardine 1 Apr, 2008

    I made this dish awhile back and really enjoyed it! It's easy and I would make it again.

  • 1hotmama 7 Feb, 2008

    My husbands comment was, "it's good, but it's not exactly a flavor explosion". I think that means it was a little bland for my family's taste. I think I might add a cup of parmesan to the mixture to give it a little bit more taste. Maybe some more garlic or sauteed onions.

    I loved the crispy proscuitto and parm on top of the dish. However the prosciutto was kind of lost in the mixture.

    Overall I would say this is a good meal. But my family wouldn't want it very often.

  • 2nutty 31 Dec, 2007

    Very good. I made it for a brunch

  • sprout13 21 Nov, 2007

    This is one of my all time favs from Everyday Foods. Simple, easy and delicious!

  • Regan 5 Nov, 2007

    So easy, even my husband can make it!

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