Baked Penne With Spinach And Ricotta - cooking recipe

Ingredients

11 oz penne pasta
2 tbsp sunflower oil
1 None onion, diced
1 clove garlic, crushed
1 lb spinach
4 None medium eggs
1/2 cup whipping cream
1 cup ricotta cheese
1 pinch ground nutmeg
1 cup Parmesan cheese, grated

Preparation

Preheat the oven to 350\u00b0F. Cook the pasta in salted, boiling water for 8-10 mins then drain and rinse with cold water.
Heat the oil in a saucepan, add the onion and garlic and saute for 2-3 mins. Stir in 3/4 cup water and bring to a boil. Add the spinach and season then leave to wilt. Drain well after 1 min.
Mix the eggs, cream, ricotta and nutmeg together until smooth then season to taste. Mix in 3/4 cup Parmesan. Squeeze the excess liquid from the spinach using your hands. Mix the pasta, spinach and cream mixture together. Transfer to an 8 inch diameter springform pan and sprinkle with the remaining Parmesan. Cover with foil and bake in the oven for 40-45 mins. Turn out onto a plate and serve.