Baked Penne With Spinach And Ricotta

• 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

1. Preheat the oven to 350u0b0F. Cook the pasta in salted, boiling water for 8-10 mins then drain and rinse with cold water.
2. 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.
3. 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.

penne pasta, sunflower oil, onion, clove garlic, spinach, eggs, whipping cream, ricotta cheese, ground nutmeg, parmesan cheese

Taken from recipes-plus.com/api/v2.0/recipes/19195 (may not work)