Laun/Pruett Recipe Collection
Baked Pasta with Spinach, Ricotta, and Prosciutto

1 pound gemelli (or other pasta)
6 ounces sliced prosciutto
2 packages (10 ounces each) frozen chopped spinach, thawed and squeezed of excess moisture (I blanched a pound of fresh spinach and used that)
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.


Read more at Marthastewart.com: Baked Pasta with Spinach, Ricotta, and Prosciutto - Martha Stewart Recipes

Next ime I will add sun dried tomatoes as well.

Recipe Contributed by Mary Ann from Everyday Food