Spinach Timballo Recipe

Spinach Timballo Recipe

How To Make Spinach Timballo

This creamy spinach timballo promises a rich and cheesy baked pasta that’s made with penne, cream cheese, and ricotta, for a tasty Italian pasta dish.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes

Serves:

Ingredients

  • ½cuporganic low fat cream cheese
  • ½cuporganic low fat ricotta cheese
  • cupsorganic low fat milk
  • 3large eggs,organic, free range
  • ½cuporganic golden raisins
  • ¼tsporganic ground cardamon
  • kosher salt and freshly ground organic black pepper,to taste
  • ½lborganic baby spinach
  • ½lborganic penne pasta
  • 1tbsporganic sweet butter
  • 2tbsporganic dried breadcrumbs

Instructions

  1. Preheat oven to 350 degrees F.

  2. Combine cream cheese, ricotta, milk, eggs, plumped raisins, and spices in a large bowl, and whisk them together until smooth. Finely chop drained spinach, then add it to the bowl. Add the cooked pasta to the egg mixture, then combine well.

  3. Butter a 6-cup-capacity loaf pan and coat well with breadcrumbs.

  4. Pour the filling in the baking dish and bake for about 1 hour, or until puffed and brown on top.

  5. Remove from the oven and unmold on a serving platter, slice, and serve.

Nutrition

  • Calories: 346.37kcal
  • Fat: 11.45g
  • Saturated Fat: 6.04g
  • Trans Fat: 0.09g
  • Monounsaturated Fat: 3.20g
  • Polyunsaturated Fat: 1.12g
  • Carbohydrates: 46.26g
  • Fiber: 2.81g
  • Sugar: 12.42g
  • Protein: 15.56g
  • Cholesterol: 121.97mg
  • Sodium: 487.21mg
  • Calcium: 209.65mg
  • Potassium: 581.50mg
  • Iron: 2.48mg
  • Vitamin A: 320.12µg
  • Vitamin C: 11.03mg
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