Ingredients with Measurements:
- 2 tablespoons olive oil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 8 ounces mushrooms, sliced
- 2 cups baby spinach
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella cheese
- 2 cups scaddateddi (small, tube-shaped pasta)
- 1/4 cup chopped fresh parsley
Special Equipment Needed:
- Large pot
- Large skillet
- Wooden spoon
Step-by-Step Instructions:
1. Bring a large pot of salted water to a boil over high heat.
2. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the mushrooms and cook until softened, about 5 minutes.
4. Add the spinach and cook until wilted, about 2 minutes.
5. Add the oregano, red pepper flakes, salt, and black pepper and stir to combine.
6. Add the ricotta, Parmesan, and mozzarella and stir to combine.
7. Add the scaddateddi to the boiling water and cook until al dente, about 8 minutes.
8. Drain the scaddateddi and add it to the skillet with the spinach and mushroom mixture.
9. Stir to combine and cook until heated through, about 2 minutes.
10. Serve topped with the chopped parsley.
Time:
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Temperature: Medium heat
Serving Size: 4
Nutritional Information:
Calories: 394
Fat: 16 g
Carbohydrates: 39 g
Protein: 19 g
Substitutions for Ingredients:
- Olive oil: canola oil
- Onion: shallot
- Mushrooms: bell peppers
- Ricotta cheese: cottage cheese
- Parmesan cheese: Asiago cheese
- Mozzarella cheese: provolone cheese
- Scaddateddi: penne pasta
Variations:
- Add cooked chicken or sausage for a heartier dish.
- Use different vegetables such as zucchini or eggplant.
- Use a different type of cheese such as feta or goat cheese.
Tips and Tricks:
- Use a high-quality olive oil for the best flavor.
- Make sure to cook the scaddateddi until al dente for the best texture.
- Make sure to stir the cheese into the spinach and mushroom mixture until it is fully combined.
Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Leftovers can be reheated in the microwave or in a skillet over medium heat.
Presentation Ideas:
Serve the scaddateddi in individual bowls with a sprinkle of chopped parsley on top.
Garnishes:
Grated Parmesan cheese, chopped fresh parsley, or a drizzle of olive oil.
Pairings:
This dish pairs well with a crisp white wine such as a Sauvignon Blanc or a Pinot Grigio.
Suggested Side Dishes:
A green salad or roasted vegetables.
Troubleshooting Advice:
- If the scaddateddi is overcooked, it will be mushy.
- If the cheese is not fully incorporated into the spinach and mushroom mixture, it will not melt properly.
Food Safety Advice:
Make sure to store leftovers in an airtight container in the refrigerator for up to 3 days.
Food History:
Scaddateddi is an Italian pasta dish that originated in the Campania region of Italy. It is traditionally served with a sauce made from tomatoes, garlic, and olive oil.
Flavor Profiles:
This dish is savory and slightly spicy with a hint of garlic and oregano.
Serving Suggestions:
Serve with a side of crusty bread and a glass of white wine.
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Region: Italian