My twenty-third recipe with Wednesday with Donna Hay is Spinach and Ricotta Baked Pasta, found in her cookbook Off the Shelf: Cooking from the Pantry,
p. 22, and was chosen by Margaret.
The ingredient list: rigatoni pasta, spinach, ricotta, sour cream, eggs, parmesan cheese, dill, salt, and pepper.
The recipe is was interesting. All the ingredients worked well together and complimented each other nicely, but it went together differently than anything I had done pasta-wise before. The rigatoni is baked, placed in the baking dish, and then the rest of the ingredients were combined in a bowl and spread on top of the pasta before baking it all in the oven. Usually I mix things like this all together and plop it in the baking dish.
You
all know where I am going with this, right? That's a lot of ingredients
touching doing it that way, so I kinda liked this way because the
topping was separate, so if you didn't want, say for instance, some of
it in every single bite, you could just push it aside, or if you wanted
it in a bite and not the pasta, you could push the pasta aside, or if
you wanted it all in one bite, you could do that...so many choices!
Perfect for someone like me who might not want it all mixed up all the
time in every bite.
The flavors were good, the process was easy, the
recipe makes a ton so beware (I only made a fourth for the two of us and
we had it three times as a side dish, I warmed it up in the microwave each time for a minute and that was perfect, the taste just as good as the first day). Would I make this again? Yes,
but only an eighth of the recipe at a time. I very much liked the dill in it with the spinach, there is quite a bit of dill in it, so if you don't like that much dill, adjust accordingly.
Wonder what the others thought? Gaye's post on this is here, Margaret's post is here. Next week Chaya's pick: Cannellini and Fresh Tomato Broth, p. 80 in Off the Shelf, if you would like to cook along, send us your link if you post it, we'd love to see what you made.
