Baked Florentine Pasta

I love anything baked in a Springform Pan, whether it's Savory or Sweet. Here's a great Entrée.

Baked Florentine Pasta

Here's what you'll need:
Preheat the oven to 325 degrees.
1 - 9" Springform Pan sprayed well with a vegetable cooking spray.

This is my favorite Springform Pan from Pampered Chef.
It has a tempered glass bottom.

1 - 10 oz. package of Frozen Chopped Spinach, thawed.
Squeeze out any raining liquid between Paper Towels.

1 - 16 oz. package of Penne Pasta prepared according to cooking directions.
2 1/2 TBS Butter
3 Large Shallots, diced.
2 TBS Flour
1 1/2 C Heavy Cream
1/2 C Ricotta Cheese
4 oz. Fresh Asiago Cheese, shredded, divided.
10 Large Eggs, beaten.
1/3 C Chopped Fresh Parsley
1 TBS Finely Chopped Chives
2 tsp Salt
1 tsp Pepper

In a medium saucepan on medium heat:
Butter
Heat until melted.

Add: Shallots
Sauté 5 minutes.
Whisk in Flour until smooth.

Add:
Cream, gradually. Whisking constantly until it begins to thicken and bubble.

Add:
Ricotta Cheese
1/2 C Asiago Cheese
Whisk well and remove from heat.

In a large mixing bowl:
Eggs
Flour mixture.
Whisk well.

Add:
Spinach
Parsley
Chives
Salt
Pepper
Mix well with a Blending Fork.

Add:
Cooked Pasta.
Mix well.

Evenly Sprinkle 1/4 C of the Asiago Cheese onto the sides and bottom of the pan.
Pour in the Pasta.
Bake 1 hour.

Remove the pan to a rack to cool for 10 minutes.
Release the Springform Pan and transfer to a Serving Platter.

Sprinkle the top evenly with the remaining Asiago Cheese.

Slice to serve.

Enjoy!
Peace in the Kitchen!