Spinach & Ricotta Noodle Pudding

Amarante

Wed, Jun 08 2022, 10:22 am

This was delicious and as the notes indicate a fusion between noodle kugel and spanakopita. Ina Garten (The Barefoot Contessa) almost always has excellent recipes.

It can be prepped one day ahead and then baked before the meal

Spinach & Ricotta Noodle Pudding

Excerpt From: Ina Garten - Make It Ahead

SERVES 12

For the Jewish holidays, I often make a traditional noodle kugel. This year, I added spinach, ricotta, fresh dill, and a nice crunchy panko crust. It’s a little like a mash-up of noodle kugel and spanakopita, and it was so good!

Kosher salt and freshly ground black pepper
12 ounces wide egg noodles, such as David’s
4 tablespoons good olive oil, divided
2 cups chopped yellow onions (2 onions)
¾ cup sliced scallions, white and green parts (4 scallions)
1 cup fresh whole-milk ricotta
4 cups half-and-half
5 extra-large eggs
¼ cup minced fresh dill
1 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
1 (9-ounce) package frozen chopped spinach, defrosted
1 cup panko (Japanese bread flakes)

Preheat the oven to 350 degrees. Butter a 13 × 10 × 2-inch oval baking dish.
Cook the noodles in a large pot of boiling salted water, according to the directions on the package. Drain and set aside.

In a medium (10-inch) sauté pan, heat 2 tablespoons of the olive oil, add the onions, and sauté over medium-low heat for 15 minutes, stirring occasionally, until tender but not browned. Add the scallions and cook for 2 minutes. Set aside.

Meanwhile, combine the ricotta, half-and-half, eggs, dill, 1 cup of the Parmesan, 4 teaspoons salt, and 1 teaspoon pepper in a bowl. Squeeze most, but not all, of the water out of the spinach and mix it into the ricotta mixture. Mix in the onion mixture and noodles and pour into the prepared dish.

In a small bowl, combine the panko, the remaining 2 tablespoons of olive oil, and the remaining 2 tablespoons of Parmesan. Sprinkle the mixture on the pudding. Place the dish in a roasting pan large enough to hold the baking dish and pour hot tap water halfway up the side of the dish. Bake for 45 minutes, remove the dish from the water bath, and bake for 15 to 20 minutes, until the top is golden brown and a knife inserted in the middle comes out clean. Allow to cool for 5 minutes and serve hot.

MAKE IT AHEAD: Assemble the pudding, cover, and refrigerate for up to a day. Bake before serving.”