Spinach and Ricotta Ziti


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Not feeling the spinach? Substitute broccoli instead.

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Serving Size / Yield

4-6 servings


  • 1 1/2 lbs. spinach
  • 4 Tbs. unsalted butter
  • 1 med. onion, finely chopped
  • salt
  • 1 lb. ziti
  • 1 C. whole ricotta
  • 1/2 C. grated parmesan cheese
  • pepper

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Put the spinach in a large pot over medium heat with 1/4 C. water. Cover and cook 2-3 minutes or until wilted and tender. Drain and cool. Wrap the spinach in a cloth and squeeze out as much water as possible. Finely chop the spinach. In a large saucepan, melt butter over medium-low heat. Add the onion and cook until tender and golden, about 10 minutes. Add the chopped spinach and cook, stirring, for 3-4 minutes. Add salt to taste.

Bring 4 qts. water to a boil in a large pot. Add 2 Tbs. salt, then the pasta. Stir well. Cook over high heat, stirring frequently, until pasta is al dente. Drain pasta. In a large heated serving bowl, toss the pasta with the spinach, ricotta and cheese. Sprinkle with pepper and serve.

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