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Baked Pasta with Spinach, Ricotta, and Prosciutto

This is a hearty pasta bake dish serves a crowd and has very little active prep time.

Source: Everyday Food, November 2003
Total Time Prep Servings



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How would you rate this recipe?
  • Sprout613
    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!
  • MS10198191
    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.

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