Back to Baked Pasta with Spinach, Ricotta, and Prosciutto All Reviews for Baked Pasta with Spinach, Ricotta, and Prosciutto - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baked Pasta with Spinach, Ricotta, and Prosciutto Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 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
Gallery Baked Pasta with Spinach, Ricotta, and Prosciutto
Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Gallery
Baked Pasta with Spinach, Ricotta, and Prosciutto
Baked Pasta with Spinach, Ricotta, and Prosciutto
Baked Pasta with Spinach, Ricotta, and Prosciutto
Recipe Summary prep: 10 mins total: 50 mins Servings: 6
Recipe Summary
prep: 10 mins total: 50 mins
Servings: 6
prep: 10 mins
total: 50 mins
prep:
10 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 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
Directions
Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
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)
Add Rating & Review 283 Ratings 5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
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Reviews (26)
Add Rating & Review 283 Ratings 5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
Add Rating & Review
283 Ratings 5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
283 Ratings 5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
283 Ratings 5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
5 star values: 35 4 star values: 39 3 star values: 138 2 star values: 62 1 star values: 9
Martha Stewart Member Rating: 5 stars 10/06/2014 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. Martha Stewart Member Rating: Unrated 01/13/2013 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. Martha Stewart Member Rating: Unrated 12/13/2011 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! Martha Stewart Member Rating: Unrated 09/10/2011 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! Martha Stewart Member Rating: Unrated 06/15/2010 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 Martha Stewart Member Rating: Unrated 04/30/2010 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! Martha Stewart Member Rating: Unrated 10/25/2008 I LOVE this recipe. It is so yummy. I use the 1lb box of tricolor rottini. The color is really nice. Martha Stewart Member Rating: Unrated 10/14/2008 Check out this website for any recipe that you are trying to caluclate caloric content for. http://caloriecount.about.com/cc/recipe_analysis.php Martha Stewart Member Rating: Unrated 09/16/2008 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. Martha Stewart Member Rating: Unrated 09/12/2008 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. Martha Stewart Member Rating: Unrated 09/12/2008 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. Martha Stewart Member Rating: Unrated 09/12/2008 Calorie amount per serving, that is? Along w/ other nutritional information? Martha Stewart Member Rating: Unrated 09/12/2008 I haven't tried this, but it sounds delicious. Does anyone know where I can get the calorie content for it? Martha Stewart Member Rating: Unrated 09/12/2008 Since I am lactose intolerant, does anyone know if Goat Cheese could be substituted for the Rocotta? Martha Stewart Member Rating: Unrated 09/11/2008 I like to add crushed red pepper to kick up the flavor a bit! Martha Stewart Member Rating: Unrated 09/11/2008 @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. Martha Stewart Member Rating: Unrated 09/11/2008 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. Martha Stewart Member Rating: Unrated 09/11/2008 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!!!!!! Martha Stewart Member Rating: Unrated 04/17/2008 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. Martha Stewart Member Rating: Unrated 04/01/2008 I made this dish awhile back and really enjoyed it! It's easy and I would make it again. Martha Stewart Member Rating: Unrated 02/07/2008 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. Martha Stewart Member Rating: Unrated 12/31/2007 Very good. I made it for a brunch Martha Stewart Member Rating: Unrated 11/21/2007 This is one of my all time favs from Everyday Foods. Simple, easy and delicious! Martha Stewart Member Rating: Unrated 11/05/2007 So easy, even my husband can make it!Martha Stewart Member
Rating: 5 stars 10/06/2014
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.
Rating: 5 stars
Rating: Unrated 01/13/2013
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.
Rating: Unrated
Rating: Unrated 12/13/2011
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!
Rating: Unrated 09/10/2011
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!
Rating: Unrated 06/15/2010
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
Rating: Unrated 04/30/2010
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!
Rating: Unrated 10/25/2008
I LOVE this recipe. It is so yummy. I use the 1lb box of tricolor rottini. The color is really nice.
Rating: Unrated 10/14/2008
Check out this website for any recipe that you are trying to caluclate caloric content for. http://caloriecount.about.com/cc/recipe_analysis.php
Rating: Unrated 09/16/2008
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.
Rating: Unrated 09/12/2008
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.
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.
Calorie amount per serving, that is? Along w/ other nutritional information?
I haven’t tried this, but it sounds delicious. Does anyone know where I can get the calorie content for it?
Since I am lactose intolerant, does anyone know if Goat Cheese could be substituted for the Rocotta?
Rating: Unrated 09/11/2008
I like to add crushed red pepper to kick up the flavor a bit!
@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.
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.
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!!!!!!
Rating: Unrated 04/17/2008
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.
Rating: Unrated 04/01/2008
I made this dish awhile back and really enjoyed it! It’s easy and I would make it again.
Rating: Unrated 02/07/2008
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.
Rating: Unrated 12/31/2007
Very good. I made it for a brunch
Rating: Unrated 11/21/2007
This is one of my all time favs from Everyday Foods. Simple, easy and delicious!
Rating: Unrated 11/05/2007
So easy, even my husband can make it!
All Reviews for Baked Pasta with Spinach, Ricotta, and Prosciutto
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baked Pasta with Spinach, Ricotta, and Prosciutto
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
