ingredients

1. Unsalted butter for pan
2. Coarse salt
3. 1 pound ziti pasta
4. 1 roasted red pepper, stemmed, seeded, and coarsely chopped
5. 1 (16 ounce) package frozen chopped spinach, thawed and squeezed dry
6. 1 1/2 cups ricotta cheese
7. 6 large eggs, lightly beaten
8. 4 basil leaves, torn
9. 3/4 cup freshly grated pecorino cheese
10. 1 clove garlic, minced
11. 1 pinch freshly grated nutmeg
12. 1/2 teaspoon freshly ground pepper
13. 2 tablespoons freshly grated Parmigiano-Reggiano cheese

Nutrition Info

Per Serving

* Calories: 542 kcal
* Carbohydrates: 64 g
* Dietary Fiber: 4 g
* Fat: 17 g
* Protein: 30 g
* Sugars: 4 g



1. Preheat oven to 325 degrees F. Generously butter an 8-inch springform pan; set aside. Bring a large pot of water to a boil; add salt and pasta. Cook pasta until almost al dente. Drain, rinse under cold running water, and drain again. Transfer to a large bowl, and stir in red pepper and spinach; set aside.

2. In another large bowl, stir to combine ricotta, eggs, basil, pecorino, garlic, and nutmeg; season with 1 teaspoon salt and pepper. Transfer to bowl with pasta, and gently stir until well combined. Transfer to prepared pan. Smooth top, and sprinkle with Parmesan. Bake until firm to the touch and the top is golden brown, 40 to 50 minutes. Let stand 10 minutes before unmolding, and serve warm or at room temperature.

Yield: 6 servings

Sweet Pasta Cake

Recipe From : The New Pasta Cookbook

* 2/3 pound fresh spaghetti
* OR 1/2 pound dried
* 2 tablespoons butter
* 3 tablespoons sugar
* 1/3 cup mixed peel
* 1/3 cup golden raisins
* 1/4 cup almonds
* 1/4 cup dried figs or dates -- chopped
* 3 tablespoons glace cherries -- chopped
* 3 tablespoons flour -- sifted
* 1/2 teaspoon cinnamon
* 2 eggs -- beaten



Cook pasta in boiling salted water until al dente. Drain, rinse under cold water and drain again. Transfer to a bowl.
Preheat oven to 350 degrees F.
Melt butter in a small saucepan. Add sugar and heat, stirring, until sugar dissolves. Leave to cool.
In a large bowl, thoroughly combine mixed peel, raisins, almonds, figs, glace cherries, flour and cinnamon. Stir into cooked pasta, then add butter-sugar mixture and eggs. Blend well.
Transfer mixture to a greased 8-inch baking dish and smooth the top. Bake until set and golden, about 35 minutes. If the top browns, cover loosely with foil.
When done, remove from oven and cool for 20 minutes before turning out.