Spinach-and-Herb Pastatta

Vegetarian
Health score
20%
Spinach-and-Herb Pastatta
105 min.
8
499kcal

Suggestions


If you're looking for a delightful vegetarian dish that combines the rich flavors of cheese and fresh herbs with the heartiness of pasta, look no further than our Spinach-and-Herb Pastatta! This unique recipe invites you to enjoy the best of both worlds: a comforting, baked pasta dish and a nutrient-packed frittata. With a beautiful medley of textures and tastes, this dish is perfect for any meal of the day—be it a hearty lunch or a cozy dinner.

The star of the show is the tender spinach, paired with fresh flat-leaf parsley and aromatic shallots, all enveloped in a creamy sauce enriched with ricotta and Asiago cheese. This combination not only adds depth but also a deliciously cheesy finish that will leave you coming back for seconds. Plus, the mezze penne pasta makes for an appetizing bite!

Ideal for gatherings, this Spinach-and-Herb Pastatta serves eight, making it perfect for family meals or meal prep for the week ahead. Simple to prepare yet impressive enough to serve guests, it embodies the beauty of vegetarian cuisine. Dive into this wonderfully satisfying dish that's as nourishing as it is delicious, and elevate your culinary repertoire with this delightful Italian-inspired creation!

Ingredients

  • oz freshly asiago cheese shredded divided
  • 2.5 tablespoons butter 
  • tablespoon chives finely chopped
  • 10 large eggs lightly beaten
  • 0.3 cup flat-leaf parsley leaves fresh loosely packed coarsely chopped
  • leaf garnishes: flat parsley leaves fresh shaved
  • tablespoons flour all-purpose
  • 10 oz pkt spinach frozen thawed chopped
  • 1.5 cups half-and-half 
  • teaspoons kosher salt 
  • 16 oz mezze penne pasta 
  • teaspoon pepper freshly ground
  • 0.5 cup ricotta cheese 
  • large shallots sliced

Equipment

  • bowl
  • frying pan
  • paper towels
  • sauce pan
  • oven
  • whisk
  • springform pan

Directions

  1. Preheat oven to 32
  2. Drain spinach well, pressing between paper towels.
  3. Prepare pasta according to package directions.
  4. Meanwhile, melt butter in a medium saucepan over medium heat; add shallots, and saut 5 minutes or until golden brown.
  5. Whisk in flour until smooth; cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly.
  6. Whisk in ricotta and 1/2 cup Asiago cheese until smooth.
  7. Remove from heat.
  8. Whisk eggs in a bowl until frothy. Fold in shallot mixture, spinach, parsley, and next 3 ingredients. Stir in cooked pasta.
  9. Sprinkle 1/4 cup Asiago cheese on inside rim of a lightly greased 9-inch springform pan.
  10. Pour pasta mixture into pan.
  11. Bake at 325 for 55 minutes to 1 hour and 10 minutes or until set.
  12. Let stand 10 minutes.
  13. Remove sides of pan.
  14. Sprinkle with remaining 1/4 cup Asiago cheese.

Nutrition Facts

Calories499kcal
Protein20.42%
Fat38.93%
Carbs40.65%

Properties

Glycemic Index
49
Glycemic Load
18.75
Inflammation Score
-10
Nutrition Score
28.943912962209%

Flavonoids

Apigenin
5.66mg
Luteolin
0.03mg
Isorhamnetin
0.03mg
Kaempferol
0.08mg
Myricetin
0.39mg
Quercetin
0.03mg

Nutrients percent of daily need

Calories:498.61kcal
24.93%
Fat:21.5g
33.08%
Saturated Fat:11.19g
69.94%
Carbohydrates:50.51g
16.84%
Net Carbohydrates:47.16g
17.15%
Sugar:4.78g
5.31%
Cholesterol:275.33mg
91.78%
Sodium:998.35mg
43.41%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:25.37g
50.74%
Vitamin K:177.72µg
169.25%
Vitamin A:5181.67IU
103.63%
Selenium:64.85µg
92.64%
Manganese:0.87mg
43.51%
Phosphorus:425.08mg
42.51%
Calcium:351.32mg
35.13%
Vitamin B2:0.58mg
34.14%
Folate:106.35µg
26.59%
Magnesium:80.99mg
20.25%
Zinc:2.64mg
17.6%
Iron:3.1mg
17.2%
Vitamin B6:0.33mg
16.34%
Vitamin B5:1.52mg
15.2%
Copper:0.29mg
14.55%
Vitamin B12:0.87µg
14.54%
Potassium:477.98mg
13.66%
Vitamin E:2.04mg
13.58%
Fiber:3.35g
13.41%
Vitamin B1:0.15mg
10.26%
Vitamin D:1.35µg
9.01%
Vitamin C:6.82mg
8.26%
Vitamin B3:1.47mg
7.33%
Source:My Recipes