Spinach-and-Herb Pastatta

Photo: Melina Hammer; Styling: Caroline M. Cunningham
Introducing the pastatta: a comforting, hearty casserole that's a cross between baked pasta and frittata.

Yield:

Makes 8 servings

Recipe from

Recipe Time

Hands-on: 40 Minutes
Total: 1 Hour, 45 Minutes

Ingredients

1 (10-oz.) package frozen chopped spinach, thawed
1 (16-oz.) package mezze penne pasta
2 1/2 tablespoons butter
3 large shallots, sliced
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/2 cup ricotta cheese
1 cup (4 oz.) freshly shredded Asiago cheese, divided
10 large eggs, lightly beaten
1/3 cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped
1 tablespoon finely chopped chives
2 teaspoons kosher salt
1 teaspoon freshly ground pepper
Garnishes: fresh flat-leaf parsley leaves, shaved Parmesan cheese

Preparation

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

2. Prepare pasta according to package directions.

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.

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

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

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.

Note:

September 2013