October 18 2017
Pasta Cake
Pasta recipes are delicious and the choices are endless. For today’s recipe, we have picked the pasta cake recipe from the italian cuisine. Watch the video and learn the steps to prepare this tasty dish.
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Ingredients:
• Unsalted butter, for pan, salt
• 1 pound pasta, 1 roasted red pepper, stemmed, seeded, and coarsely chopped
• One 16-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 1/2 cups ricotta cheese,6 large eggs, lightly beaten
• 4 basil leaves, torn,3/4 cup freshly grated pecorino cheese
• 1 clove garlic, minced,1 pinch of grated nutmeg
• 1/2 teaspoon freshly ground pepper
• 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Preparation Method:
• Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt
and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and
stir in red pepper and spinach; set aside.
• In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper.
Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with
Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and
serve warm or at room temperature.
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