Spinach & Ricotta Macaroni Pie
Recipe submitted by Jana, 5 Ways Resident
150g Cooked long Macaroni, broken up a bit 100g Ricotta 100g Cooked and drained Spinach
100g Pecorino Cheese, grated
some Parmesan for grating on top
In a bowl whisk the Egg and stir in the Ricotta. Next add the grated Pecorino and the Spinach. Season with a little grated Nutmeg. Stir in the cooked and cooled Macaroni and transfer this into a lightly oiled round spring form.
Sprinkle with grated Parmesan.
Bake in a 200C oven for 45 minutes until nicely golden all over.
Leave to cool a little, then remove the spring form.
Serve in wedges.
This delicious dish works very well with a glass of Borgogne Aligotte 2009.
Thank you so much for submitting your lovely recipe Jana.
Karl continues to deliver a superb service and his tremendous wine tastings at the Bird Cage Walk at Fiveways bring a genuinely informative and much-needed service to the area.