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

Recipe by Southern Living September 2013

Gallery

Credit: Melina Hammer; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
40 mins
total:
1 hr 45 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

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

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  • Prepare pasta according to package directions.

  • 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.

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

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

  • 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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