Baked Whole Wheat Breakfast Quesadilla
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Baked Pasta With Spinach Ricotta And Prosciutto
Ingredients
- 2 packages 10 ounces each frozen chopped spinach thawed and squeezed of excess moisture
- 2 cups milk
- 1 pound gemelli or other pasta
- 2 cups ricotta cheese
- Coarse salt and ground pepper
- 6 ounces sliced prosciutto
- 1/2 cup grated Parmesan
- 1 garlic clove minced
Instructions
Baked Pasta With Spinach, Ricotta, And Prosciutto serves 6 original recipe by Martha Stewart.
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