Baked Florentine Pasta
Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan sprayed well with a vegetable cooking spray.
|This is my favorite Springform Pan from Pampered Chef.|
It has a tempered glass bottom.
1 - 10 oz. package of Frozen Chopped Spinach, thawed.
Squeeze out any raining liquid between Paper Towels.
1 - 16 oz. package of Penne Pasta prepared according to cooking directions.
2 1/2 TBS Butter
3 Large Shallots, diced.
2 TBS Flour
1 1/2 C Heavy Cream
1/2 C Ricotta Cheese
4 oz. Fresh Asiago Cheese, shredded, divided.
10 Large Eggs, beaten.
1/3 C Chopped Fresh Parsley
1 TBS Finely Chopped Chives
2 tsp Salt
1 tsp Pepper
In a medium saucepan on medium heat:
Heat until melted.
Sauté 5 minutes.
Whisk in Flour until smooth.
Cream, gradually. Whisking constantly until it begins to thicken and bubble.
1/2 C Asiago Cheese
Whisk well and remove from heat.
In a large mixing bowl:
Mix well with a Blending Fork.
Evenly Sprinkle 1/4 C of the Asiago Cheese onto the sides and bottom of the pan.
Pour in the Pasta.
Bake 1 hour.
Remove the pan to a rack to cool for 10 minutes.
Release the Springform Pan and transfer to a Serving Platter.
Sprinkle the top evenly with the remaining Asiago Cheese.
Slice to serve.
Peace in the Kitchen!