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Tomato, Ricotta and Spinach Pasta Bake

Admin
  • 25 minutes
  • Serves 4

INGREDIENTS

6

slices Prosciutto

400 g

Baby spinach

1 can

Cirio cherry tomatoes

1

Garlic clove

1 tsp

Oregano, dried

375 g

Fusilli pasta

1

Olive oil, Extra Virgin

100 milliliters

Milk

20 g

Parmesan cheese, grated

200 g

Ricotta cheese

1 person Recommend This Recipe