Ingredients
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1/2 lb bow tie pasta (farfalle)
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2 tablespoons butter
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1/2 cup red onion, diced small
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2 cups heavy cream
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1/2 cup pecorino romano cheese
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1 teaspoon italian seasoning
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2 teaspoons garlic powder
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1 (10 ounce) package chopped spinach, thawed and squeezed dry
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1 (15 ounce) container ricotta cheese
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1 cup mozzarella cheese, shredded
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paprika
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1 egg, beaten
Instructions
- 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.