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.
Serves:
Ingredients
- ½cuporganic low fat cream cheese
- ½cuporganic low fat ricotta cheese
- 1¼cupsorganic 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
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Preheat oven to 350 degrees F.
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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.
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Butter a 6-cup-capacity loaf pan and coat well with breadcrumbs.
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Pour the filling in the baking dish and bake for about 1 hour, or until puffed and brown on top.
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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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