Photo: Melina Hammer; Styling: Caroline M. Cunningham
Hands-on Time
40 Mins
Total Time
1 Hour 45 Mins
Yield
Makes 8 servings

Introducing the pastatta: a comforting, hearty casserole that's a cross between baked pasta and frittata.

How to Make It

Step 1

Preheat oven to 325°. Drain spinach well, pressing between paper towels.

Step 2

Prepare pasta according to package directions.

Step 3

Meanwhile, melt butter in a medium saucepan over medium heat; add shallots, and sauté 5 minutes or until golden brown. Whisk in flour until smooth; cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly. Whisk in ricotta and 1/2 cup Asiago cheese until smooth. Remove from heat.

Step 4

Whisk eggs in a bowl until frothy. Fold in shallot mixture, spinach, parsley, and next 3 ingredients. Stir in cooked pasta.

Step 5

Sprinkle 1/4 cup Asiago cheese on inside rim of a lightly greased 9-inch springform pan. Pour pasta mixture into pan.

Step 6

Bake at 325° for 55 minutes to 1 hour and 10 minutes or until set. Let stand 10 minutes. Remove sides of pan. Sprinkle with remaining 1/4 cup Asiago cheese.

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