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Creamy Spinach Ricotta Bake

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1 tablespoon minced garlic
  • 1/4 cup chopped shallots
  • 1 pound Rigatoni pasta
  • 1 egg
  • 15 ounces ricotta, part-skim
  • 1 tablespoon lemon juice
  • 2 cups fresh spinach
  • 1 cup reserved pasta water
  • black pepper and salt to taste
  • 1 1/2 cups shredded mozzarella cheese, divided
  • 1/2 cup Parmesan cheese

Instructions
 

  • Cook pasta according to a large pot, reserving 1 cup of pasta water.
  • Place the spinach in the colander. Drain the pasta into the colander, wilting the spinach.
  • Preheat your oven to 350F.
  • In a bowl, mix ricotta, egg, Parmesan cheese, black pepper and salt until well combined. Stir in the reserved pasta water.
  • In a large skillet, add butter, olive oil and garlic. Cook on low for about 5 minutes.
  • Stir in the ricotta/egg mixture.
  • Add the cooked pasta/spinach mix into the ricotta sauce and 1 cup of the mozzarella cheese.
  • Add the pasta mixture to a 2-2 1/2 quart (or 9x13-inch baking dish). Sprinkle with remaining cheese.
  • Bake for 15-20 minutes or until cheese is melted.
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