Donna Hay, again. Spinach and Ricotta Pasta Bake.
Her recipe was fine, but I like my spinach pulverized to the point it could no longer get stuck between teeth.
So, instead of rough-chopping the spinach, we ran it through the food processor, using that bowl to also add in the Parmesan, ricotta and sour cream, as well as the dill.
The difference that made?
Well, this is what we put into the oven:
And the photo at the top is what came out.
Donna's dish was considerably less...green, in the end. Still tastes good, though.
Tagged with: Food and Drink + Spinach + Pasta + Donna Hay + Ricotta + Green + Dill + Baking