Spinach Ricotta Rotini with Kary Osmond
Kary Osmond, the host of CBC's fabulous new cooking show Best Recipes Ever, which airs weekdays at 3pm EST (right after Steven and Chris!), joined Steven in the kitchen again to make Spinach Ricotta Rotini and Bruschetta Pasta.
Spinach Ricotta Rotini
This is truly a one-pot meal because the pasta cooks in the creamy sauce under a crumbly golden topping. For a vegetarian option, omit ham and use 1 can (19 oz/540 mL) chickpeas, drained and rinsed.
- 1 tub (454 g) ricotta cheese
- 1 can (385 mL) 2% evaporated milk
- 2-1/2 cups (625 mL) water
- 1-1/2 tsp (7 mL) dried Italian herb seasoning
- 1 tsp (5 mL) Dijon mustard
- 1 pkg (10 oz/300 g) frozen chopped spinach, thawed and squeezed dry
- 4 cups (1 L) rotini pasta
- 2 cups (500 mL) chopped smoked ham or smoked turkey
- 1 cup (250 mL) shredded Asiago cheese
- 1cup (250 mL) fresh bread crumbs
In large bowl, whisk together ricotta, evaporated milk, water, herb seasoning and mustard. Stir in spinach, pasta and ham. Pour into 13- x 9-inch (3 L) baking dish. (Make-ahead: Cover and refrigerate for up to 4 hours.)
Bake in 425°F (220°C) oven, stirring twice, for about 30 minutes or until thickened and pasta is tender.
Combine Asiago cheese and bread crumbs; sprinkle over pasta. Bake for about 5 minutes or until melted and golden.
- 1lb (454 g) spaghetti
- 3 large tomatoes
- 1 cup (250 mL) packed fresh basil, (or 1/2 tsp/2 mL dried)
- 1/3 cup (75 mL) grated Asiago cheese or romano cheese or Parmesan cheese
- 1/3 cup (75 mL) red onionred onions, finely chopped
- 1/4 cup (50 ml) capers, rinsed
- 2 tbsp (25 mL) extra-virgin olive oil
- 1 tbsp (15 mL) wine vinegar
- 2 cloves garlic, minced
- 1/4 tsp (1 mL) salt
- 1/4 tsp (1 mL) pepper
In large pot of boiling salted water, cook pasta until tender but firm, about 8 minutes. Reserving 1/3 cup (75 mL) of the cooking liquid, drain and return to pot.
Meanwhile, chop tomatoes. Chop basil finely. Add tomatoes and basil to pasta. Add reserved cooking liquid, cheese, red onion, capers, olive oil, vinegar, garlic, salt and pepper; toss to coat.
Time-saver tip: You can toss 3 cups (750 mL) prepared bruschetta topping with pasta and then sprinkle with cheese.
For better flavour and texture, buy good-quality Asiago, Romano or real Parmesan (Parmigiano-Reggiano) cheese instead of the variety that's already grated.