Ricotta Pasta with Spinach
My kids love Mac and Cheese but it can get a little repetitive. I decided to do an elevated take on Mac and Cheese, using ricotta to take it to the next level.
The Ricotta adds a nice creaminess and when combined with cheese, and the spinach — though a hard sell for kids — adds the perfect pop of color and veg.
This is a hearty dish that will satisfy your Mac n Cheese cravings but still feels like a sophisticated dinner.
Ricotta Pasta with Spinach
Ingredients:
1 lb small pasta shells
2 Tablespoons olive oil
2 Tablespoons unsalted butter
1 clove garlic, minced
1 pkg frozen spinach, thawed and drained
2 cups Ricotta cheese
1/4 cup Parmesan cheese
1/4 cup Mozzarella
1 cup reserved pasta liquid
salt and pepper
Instructions:
Step 1: Cook pasta according to package. Reserve 1 cup of the boiling pasta liquid.
Step 2: In a large skillet over low heat, add the olive oil, butter, and garlic, until fragrant.
Step 3: Turn the heat to medium and toss in the spinach in the garlic mixture.
Step 4: Toss in the cooked pasta, ricotta, Parmesan, and Mozzarella.
Step 5: Pour over the reserved pasta liquid, stirring until creamy.
Step 6: Add salt and pepper to taste, serve immediately.
That looks simple and delicious! Not stuff I always have on hand (ricotta, anyway), but easy enough to find.
My favorite favorite? Probably delicious bread and sweet butter. God, I could eat a whole loaf.
Thanks for this! My son is a Kraft mac n’ cheese maniac but this looks much better. PS. I made those pineapple upside down cupcakes for my daughter’s birthday and it was a hit! Thanks a bunch!
I’m back. Made this tonight and have a couple of notes, now that I’m fully paying attention. (I paid attention to your comments before, but not to the recipe itself!)
1. My kid, who has really not been eating veggies, ate all of it, complete with spinach!
2. A pound of pasta makes a whole lot.
3. It’s almost identical to the “guts” of my baked ziti recipe. Same ingredients plus more mozzarella cheese and a large jar of sauce (or use homemade). Put half the pasta/spinach/cheese mixture in a 9×13. Pour half of sauce over. Cover with remaining pasta, then remaining sauce. Sprinkle with mozzarella and bake at 350. If you just made the pasta, 15 minutes (or until the cheese is melted) should do it. If you prep it earlier in the day, maybe 30 minutes, or until heated through. (Also a great casserole to bring to a friend in need!)
[…] goes great with my recipe for creamy ricotta pasta, as a side. The squirrel plate, is not a […]
Very nice, mild flavor. My son ate a lot! I was worried about the spinach factor, but he seemed to enjoy it in this dish. In the past, he has had issues with ricotta, too, but I guess he is over that now. Phew! Thanks for another possible dish to make for my son that he will eat! Love the huge amount of leftovers…now to decide what to make to go with it tomorrow…??
I made this tonight and everyone loves it. The only difference is I added more mozz cheese and also added chunks of ham and broccoli. Yummy! Every recipe so far from you has been a success in my house! Thank you!!!!
I made a version of this tonight and it was wicked tasty! I fried a little fresh rosemary in the butter & oil at the start, added a little bit of crushed red pepper, a bunch more garlic and lots more salt. I had no vegetables (I was making this because I was trapped in my house due to a snow storm and I had most of the other ingredients), but other than a lower nutritional value, I don’t think the dish missed them! I also used brown rice pasta (since that’s what I had on hand). My husband and I loved it. Thanks for the inspiration!