Ingredients with Measurements:
- 1 pound Paglietta pasta
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 pound fresh spinach, chopped
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 egg
- Salt and pepper to taste
- 1 cup tomato sauce
- 1 cup shredded mozzarella cheese
Special equipment needed:
- Large pot
- Large skillet
- 9x13 inch baking dish
- Mixing bowl
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Cook the Paglietta pasta according to the package instructions. Drain and set aside.
3. Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté until softened.
4. Add the chopped spinach to the skillet and cook until wilted.
5. In a mixing bowl, combine the ricotta cheese, Parmesan cheese, egg, salt, and pepper.
6. Add the cooked spinach mixture to the mixing bowl and stir to combine.
7. Add the cooked Paglietta pasta to the mixing bowl and stir to combine.
8. Pour the tomato sauce into the bottom of the baking dish.
9. Spoon the Paglietta mixture into the baking dish on top of the tomato sauce.
10. Sprinkle the shredded mozzarella cheese on top of the Paglietta mixture.
11. Cover the baking dish with foil and bake for 25 minutes.
12. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 380
Fat: 16g
Carbohydrates: 39g
Protein: 20g
Sodium: 630mg
Sugar: 5g
Substitutions for ingredients:
- Paglietta pasta can be substituted with any other short pasta shape.
- Fresh spinach can be substituted with frozen spinach that has been thawed and drained.
- Ricotta cheese can be substituted with cottage cheese or cream cheese.
- Parmesan cheese can be substituted with Pecorino Romano cheese.
- Tomato sauce can be substituted with marinara sauce or any other pasta sauce.
Variations:
- Add cooked ground beef or Italian sausage to the Paglietta mixture for a meaty version.
- Add chopped sun-dried tomatoes or roasted red peppers to the Paglietta mixture for a burst of flavor.
- Use different types of cheese, such as fontina or Gruyere, for a different flavor profile.
Tips and tricks:
- Be sure to drain the spinach well to prevent the Paglietta mixture from becoming too watery.
- To make ahead, assemble the Paglietta mixture and store in the refrigerator for up to 24 hours before baking.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a large platter with a sprinkle of fresh parsley on top.
Garnishes:
Fresh parsley or basil
Pairings:
Garlic bread and a green salad
Suggested side dishes:
Roasted vegetables or a Caesar salad
Troubleshooting advice:
If the Paglietta mixture is too dry, add a splash of milk to loosen it up.
Food safety advice:
Be sure to cook the Paglietta pasta and the spinach thoroughly to prevent any foodborne illnesses.
Food history:
Paglietta is a short pasta shape that originated in Italy. It is similar to penne, but with a slightly curved shape.
Flavor profiles:
Creamy, cheesy, and savory
Serving suggestions:
Serve hot out of the oven with a side salad and garlic bread.
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Region: Italian