Mini Salami Pasta Bakes - cooking recipe

Ingredients

8 oz penne pasta
4 None large eggs
3/4 cup ricotta
7 oz salami, finely chopped
2 2/3 cups baby spinach, shredded
2 tbsp rosemary, chopped
5.25 oz cheddar, grated

Preparation

Preheat oven to 425\u00b0F. Grease four 1-cup ramekins or four holes of a large muffin pan. Line sides with parchment paper, extending 1 inch above the top.
Cook pasta according to package instructions. Drain. Transfer to a heatproof bowl.
Meanwhile, lightly whisk eggs and ricotta in a medium bowl. Season. Add to pasta along with salami, spinach, rosemary and 3 oz cheese.
Spoon into prepared ramekins. Sprinkle tops with remaining cheese. Bake for 20 mins, or until set. Stand for 5 mins, then transfer to serving plates.