Baked Pasta With Spinach Ricotta And Prosciutto Recipes

Steps:

• Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
• 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.

Steps:

• Heat oven to 425 degrees. Heat oil in a 12-inch ovenproof skillet over medium-high. Crumble sausage into skillet, using a spoon to break it into small pieces. Cook until starting to brown, stirring occasionally, 5 to 7 minutes. Stir in garlic, oregano, fennel seeds and red-pepper flakes (if using), and cook another 1 to 2 minutes.
• Stir in whole tomatoes and their juice, using a spoon to break them up. Add crushed tomatoes, bay leaves and 2 teaspoons salt, and bring to a simmer. Simmer for 10 minutes to thicken slightly.
• Stir in pasta and 1 cup water and return to a simmer. Continue to simmer for 2 minutes, stirring frequently to make sure pasta doesn't stick to the bottom of the pan. Remove from heat, pluck out the bay leaves, and fold in about a third of the mozzarella.
• Top pasta with remaining mozzarella and dollops of ricotta. Sprinkle with Parmesan, then transfer to oven. Bake until pasta is tender when poked with a fork, and cheese is bubbly and lightly golden, 18 to 22 minutes. (If you'd like a more deeply browned topping, run the pan under the broiler for 1 or 2 minutes.) Remove from oven and let cool slightly before serving. Top with basil, plenty of black pepper, and more red-pepper flakes, if you like.

Steps:

• Preheat oven to 400°.
• Cook pasta a few minutes less than package instructions suggest.
• Cut prosciutto into thin strips.
• 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.

Steps:

• For the pasta: In a food processor, pulse together the cake flour, all-purpose flour, egg yolks, olive oil, and salt. With the food processor running, gradually add the water in a steady stream until the mixture forms a ball, adding extra water, 1 tablespoon at a time, if needed. Place the dough on a floured work surface and knead for 2 minutes until smooth. Cut the dough in half and shape into discs. Wrap in plastic wrap and refrigerate for 30 minutes.
• For the filling: Place the drained spinach in the middle of a clean kitchen towel. Fold the towel in half and squeeze out any excess moisture. Place the spinach in a medium bowl. Add the prosciutto, ricotta cheese, Parmesan, egg yolk, olive oil, butter, salt, and pepper. Using a fork, mix until combined.
• On a floured work surface, roll out the chilled dough into 2 (8-inch diameter) circles. Place the filling in the center of each circle and, using a spatula, spread evenly over the dough leaving a 1/2 to 3/4-inch border of uncovered dough. In a small bowl, beat the egg and water together until smooth. Using a pastry brush, lightly brush the edges of the dough with the egg mixture. Roll the dough into logs, jellyroll style, and pinch the edges together to seal. Roll each log in the prepared cheesecloth and secure the ends with kitchen twine.
• Oil a baking sheet. Bring a large pot of salted water to a boil over high heat. Reduce the heat to a simmer. Lower the logs into the water and cook for 15 minutes. Using 2 pairs of tongs to hold the twine, remove the logs, one at a time, and place on the prepared baking sheet until cool enough to handle, about 10 minutes.
• Preheat the broiler. Butter an 8 by 8-inch flameproof baking dish.
• Remove the kitchen twine and cheesecloth. Using a sharp knife, cut each log into 12 (1/2-inch thick) slices. Fan the slices in 3 overlapping rows in the prepared baking dish. Using a pastry brush, brush the top of the slices with the melted butter and sprinkle with Parmesan. Broil until golden, 3 to 4 minutes. Serve with warm marinara sauce.

Steps:

• 1. Preheat oven to 400°. 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.

Steps:

• Cook spinach according to package instructions and drain well. Squeeze spinach dry by handfuls and chop fine. In a bowl stir together spinach, ricotta, 1 cup Parmesan, eggs, prosciutto, parsley, and salt and pepper to taste.
• Preheat oven to 350°F. and oil a 13-by 9-inch baking dish.
• In a large bowl of cold water soak lasagne squares until softened, about 15 minutes. Drain squares and pat dry between paper towels.
• Spread 1 cup of tomato sauce on bottom of prepared dish. Working with 1 square at a time, spread about 1/3 cup filling along one edge and roll up to enclose filling, leaving ends open.
• Arrange cannelloni as formed, seam sides down, in one layer in dish. Spoon 2 cups sauce evenly over cannelloni, covering them, sprinkle with remaining 1/2 cup Parmesan.
• Bake cannelloni in middle of oven 30 minutes and let stand 10 minutes before serving.
• Serve cannelloni with remaining tomato sauce, heated.