Spinach And Ricotta Baked Pasta

Total Time: 35 mins Preparation Time: 10 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 1 lb rigatoni pasta
• 1 1/2 lbs fresh spinach, stems removed (2 bunches)
• 1 1/2 lbs ricotta cheese
• 1 1/4 cups sour cream
• 4 eggs, lightly beaten
• 1 cup grated parmesan cheese
• 2 tablespoons chopped dill or 1 teaspoon dried dill
• salt and pepper

Recipe

• 1 set oven to 350 degrees.
• 2 butter a 4-quart baking dish.
• 3 cook pasta in boiling water, until firm-tender; drain.
• 4 place the cooked pasta in the casserole dish.
• 5 in a large pot of boiling water blanch the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
• 6 in a bowl combine spinach, ricotta, sour cream, eggs, parmesan cheese, dill, pepper and salt.
• 7 spoon mixture over the pasta in the casserole dish; toss lightly to combine.
• 8 bake for 25-30 minutes or until golden brown.
• 9 let stand for 5 minutes before serving cut in wedges-- enjoy!