Cook:
1 pound linguine or spaghetti
until just barely al dente (see package for time and cook about one minute less than minimum).
3 cloves of garlic, finely chopped
3 T olive oil
1 T Italian herbs
When pasta is cooked, drain well and toss with oil and garlic mixture. Lightly brush the bottom of a 9” x 9” (or equivalent area) baking dish with olive oil . Put about 2/3 of the seasoned pasta in the baking dish and level the pasta. Spread:
16 oz part skim ricotta cheese over the pasta, sprinkle with
Ground nutmeg, then top with
4 cups fresh spinach*, sautéed in 1 T olive oil until just barely wilted (photo at left shows 5 ounces sauteed fresh baby spinach - could use more) or 1 package frozen spinach, defrosted and very well drained.**
Spread remaining pasta mix evenly over the ricotta/spinach and sprinkle with:
Parmesan cheese, grated
Bake in preheated 350 degree F oven for approximately 30 minutes or until top is browned and crispy.
* When I made this before Chris decided he liked spinach, I put spinach on ¾ of the pasta and left a quarter with no spinach for him.
** When using frozen spinach remove as much moisture as possible; a good way to do this is to actually wring the spinach in your (clean) hand as if squeezing a sponge.
January 2015: VARIATION: For a vegan/cholesterol free spaghetti spinach bake see: Spaghetti-Spinach-Cashew Cream Bake
Reviewed 5/30/2017
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