Recipe information
Ingredients for - Spinach Timballo
1. 1/2 c. organic low-fat cream cheese -
2. 1/2 c. organic low-fat ricotta cheese -
3. 1 1/4 c. organic low-fat milk -
4. 3 large organic free-range eggs -
5. 1/2 c. organic golden raisins -
6. 1/4 tsp. organic ground cardamon -
8. Freshly ground organic black pepper -
9. 1/2 lb. Organic baby spinach -
10. 1/2 lb. organic penne pasta -
11. 1 tbsp. organic sweet butter -
12. 2 tbsp. organic dried breadcrumbs -
How to cook deliciously - Spinach Timballo
1. Stage
Preheat oven to 350 degrees F.
2. Stage
Combine cream cheese, ricotta, milk, eggs, plumped raisins, and spices in a large bowl, and whisk them together until smooth. Finely chop drained spinach; add it to the bowl. Add the cooked pasta to the egg mixture; combine well.
3. Stage
Butter a 6-cup-capacity loaf pan and coat well with breadcrumbs. Pour the filling in the baking dish and bake for about 1 hour, or until puffed and brown on top.
4. Stage
Remove from the oven and unmold on a serving platter, slice, and serve. Reheats very well in the oven, sliced, as leftovers.
