Spinach And Ricotta Baked Pasta - cooking recipe

Ingredients

1 lb rigatoni pasta
1 1/2 lbs fresh spinach, stems removed (2 bunches)
1 1/2 lbs ricotta cheese
1 1/4 cups sour cream
4 eggs, lightly beaten
1 cup grated parmesan cheese
2 tablespoons chopped dill or 1 teaspoon dried dill
salt and pepper

Preparation

Set oven to 350 degrees.
Butter a 4-quart baking dish.
Cook pasta in boiling water, until firm-tender; drain.
Place the cooked pasta in the casserole dish.
In a large pot of boiling water BLANCH the spinach (don't overcook!); cool, squeeze out excess liquid, then roughly chop the spinach.
In a bowl combine spinach, ricotta, sour cream, eggs, Parmesan cheese, dill, pepper and salt.
Spoon mixture over the pasta in the casserole dish; toss lightly to combine.
Bake for 25-30 minutes or until golden brown.
Let stand for 5 minutes before serving Cut in wedges-- enjoy!