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Pasta Bianco (with Spinach & Sun Dried Tomatoes)
Fresh, creamy ricotta and mozzarella are the basis for this hearty dish, perfect as a main course.
Prep Time: 00:20
Cook Time: 01:00
8 oz. fresh mozzarella
1 1/2 c. fresh ricotta
1/4 c. parmesan cheese
8 oz. cooked pasta (we used campanelle, but elbows or shells work well too)
4 whole sun dried tomatoes, sliced thin (optional)
1/2 c. frozen spinach, thawed and drained ( whole leaf or chopped, optional)
salt & pepper to taste
1/4 c. fresh bread crumbs
2 t. butter, cut into cubes
1Boil pasta according to package directions, drain.
2Preheat oven to 350 degrees. Grease casserole dish with either cooking spray, or a dab of butter.
3In a large bowl, combine the cheeses with the egg and blend well. Add the sun dried tomatoes, spinach and salt and pepper, stir to combine. Add pasta, stir to combine all ingredients.
4Pour into greased casserole dish. Top with pats of butter and fresh bread crumbs.
5Bake for 30 minutes, or until pasta is browned and bubbling. Cool slightly before serving.
We added spinach and sun dried tomatoes to this recipe because we had them in the fridge. You can add anything you’d like (for vegetarian options, chopped broccoli also works well; for a meatier version try bacon or pancetta).
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