Recipe by Realtor by day, Chef by night
We love this served along side of several different chicken recipes that I make. It's cheesy and delicious. You can turn this into a main dish by doubling the recipe and adding 2 cups of cubed chicken, pork, meatballs, sausage, shrimp or whatever you like directly to it before baking. It's a very flexible dish.
Top Review by breezermom
Delicious! Used fresh spinach and garlic, halved the recipe, and used pasta spirals......since that was what I had. Also used half and half instead of heavy cream.....seemed to work just fine. Made for PRMR tag. Thanks for sharing!
- 1⁄2 lb bow tie pasta (farfalle)
- 2 tablespoons butter
- 1⁄2 cup red onion, diced small
- 2 cups heavy cream
- 1⁄2 cup pecorino romano cheese
- 1 teaspoon italian seasoning
- 2 teaspoons garlic powder
- 1 (10 ounce) packagechopped spinach, thawed and squeezed dry
- 1 (15 ounce) container ricotta cheese
- 1 egg, beaten
- 1 cup mozzarella cheese, shredded
Directions See How It's Made
- Preheat oven to 350. Grease a 3qt baking dish.
- Boil the water and cook the pasta according to package directions. DO NOT ever add oil to the water! It will make your sauce slide off the pasta later.
- Meanwhile heat butter in a large skillet over medium-high heat, add onion and cook until tender, about 5 minutes.
- Add the heavy cream, romano cheese, Italian seasoning and garlic powder. Whisk and cook until thickened slightly, about 5 minutes. Add spinach.
- In a little bowl, mix the ricotta and the egg together and add this and the cooked pasta to the skillet. Toss to mix everything up and spoon into baking dish.
- Cover with foil and bake 25 minutes. Remove foil, sprinkle evenly with mozzarella and then a little paprika to give it a pretty color. Return to oven for 15 minutes or until cheese is melted and starting to brown.