Reviews (2) Add Rating & Review 93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4 Martha Stewart Member Rating: 3 stars 10/19/2017 Overall the ingredients were fine except the cheese mixture. There was not enough liquid to keep the mixture moist after baking. I was excited to let it cool and take my first bite. Now, I am baking it again with a bechamel sauce on top in hopes it will provide a moist texture. Similar to lasagna or Greek Pasticio. Next time I will add milk to create a runnier cheese mixture for the pasta to absorb. Martha Stewart Member Rating: Unrated 02/12/2015 This recipe tated good but was very dry! If I were to make again, I would use more cheese or make it saucier somehow.
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Gallery Read the full recipe after the video. Recipe Summary Servings: 8 1100_recipe_pasacake.jpg
Ingredients Ingredient Checklist Unsalted butter, for pan Coarse salt 1 pound ziti pasta 1 roasted red pepper, stemmed, seeded, and coarsely chopped One 16-ounce package frozen chopped spinach, thawed and squeezed dry 1 1/2 cups ricotta cheese 6 large eggs, lightly beaten 4 basil leaves, torn 3/4 cup freshly grated pecorino cheese 1 clove garlic, minced 1 pinch of freshly grated nutmeg 1/2 teaspoon freshly ground pepper 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Gallery Read the full recipe after the video.
Recipe Summary Servings: 8 1100_recipe_pasacake.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
1100_recipe_pasacake.jpg
1100_recipe_pasacake.jpg
Ingredients
Ingredients
- Unsalted butter, for pan Coarse salt 1 pound ziti pasta 1 roasted red pepper, stemmed, seeded, and coarsely chopped One 16-ounce package frozen chopped spinach, thawed and squeezed dry 1 1/2 cups ricotta cheese 6 large eggs, lightly beaten 4 basil leaves, torn 3/4 cup freshly grated pecorino cheese 1 clove garlic, minced 1 pinch of freshly grated nutmeg 1/2 teaspoon freshly ground pepper 2 tablespoons freshly grated Parmigiano-Reggiano cheese
Directions
Preheat oven to 325 degrees. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.
In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.
Reviews (2)
Add Rating & Review 93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: 3 stars 10/19/2017 Overall the ingredients were fine except the cheese mixture. There was not enough liquid to keep the mixture moist after baking. I was excited to let it cool and take my first bite. Now, I am baking it again with a bechamel sauce on top in hopes it will provide a moist texture. Similar to lasagna or Greek Pasticio. Next time I will add milk to create a runnier cheese mixture for the pasta to absorb. Martha Stewart Member Rating: Unrated 02/12/2015 This recipe tated good but was very dry! If I were to make again, I would use more cheese or make it saucier somehow.
Reviews (2)
Add Rating & Review 93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
Add Rating & Review
93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
93 Ratings 5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
5 star values: 13 4 star values: 23 3 star values: 38 2 star values: 15 1 star values: 4
Martha Stewart Member Rating: 3 stars 10/19/2017 Overall the ingredients were fine except the cheese mixture. There was not enough liquid to keep the mixture moist after baking. I was excited to let it cool and take my first bite. Now, I am baking it again with a bechamel sauce on top in hopes it will provide a moist texture. Similar to lasagna or Greek Pasticio. Next time I will add milk to create a runnier cheese mixture for the pasta to absorb. Martha Stewart Member Rating: Unrated 02/12/2015 This recipe tated good but was very dry! If I were to make again, I would use more cheese or make it saucier somehow.Martha Stewart Member
Rating: 3 stars 10/19/2017
Overall the ingredients were fine except the cheese mixture. There was not enough liquid to keep the mixture moist after baking. I was excited to let it cool and take my first bite. Now, I am baking it again with a bechamel sauce on top in hopes it will provide a moist texture. Similar to lasagna or Greek Pasticio. Next time I will add milk to create a runnier cheese mixture for the pasta to absorb.
Rating: 3 stars
Rating: Unrated 02/12/2015
This recipe tated good but was very dry! If I were to make again, I would use more cheese or make it saucier somehow.
Rating: Unrated
All Reviews for Pasta Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Pasta Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
