rain = creamy and cheesy

Henry (husband/man friend) is a great person to cook for. Mainly because he is easy to please but also because he sort of groans when he eats something he likes. I'm sure that seems pretty creepy, but it does make you feel good about your cooking. 


Henry has a list on his iPhone which contains all the meals he likes and doesn't want me to forget about. This was added to the list last night.


Spinach Ricotta and Prosciutto Pasta bake 


Ingredients 


500g rigatoni pasta 
2 x bunches english spinach (stems removed) 
750g fresh ricotta cheese 
300ml sour cream 
4 x eggs 
1 cup grated parmesan cheese (or normal cheese for the kids) 
2tbs chopped dill 
5 rashes chopped prosciutto (or bacon for the kids) 


Vegetarian friendly, minus the prosciutto, obviously. 


Method 


1/ Preheat the oven to 180. Cook the pasta, drain and place in a 16-cup capacity baking dish. 


2/ Fry the prosciutto.


3/ Blanch the spinach by pouring boiling water over the top, remove the liquid and squeeze out the excess liquid. Roughly chop. 


4/ Mix the ricotta, eggs, parmesan, sour cream, dill and prosciutto, season generously. 


5/ Pour the mixture over the pasta and bake for 20-25 minutes. 


6/ Stand for 5 minutes before cutting. 

Adapted from; Donna Hay "Simple Essentials" Pasta Rice and Noodles