Torta di Tagliatelle with Spinach and Ricotta

Ingredients

• 250g (8.8 oz) tagliatelle pasta 250g (8.8 oz) tagliatelle pasta
• 300g (10.6 oz) fresh spinach, washed and chopped 300g (10.6 oz) fresh spinach, washed and chopped
• 250g (8.8 oz) ricotta cheese 250g (8.8 oz) ricotta cheese
• 100g (3.5 oz) Parmesan cheese, grated 100g (3.5 oz) Parmesan cheese, grated
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 2 tablespoons olive oil 2 tablespoons olive oil
• 3 eggs 3 eggs
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 8g)
• Carbohydrates: 35g (Sugars: 2g)
• Protein: 20g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 180°C (350°F).
2. 2.
   Cook the tagliatelle pasta according to the package instructions until al dente. Drain and set aside.
3. 3.
   In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
4. 4.
   Add the chopped spinach to the skillet and cook until wilted. Remove from heat and set aside.
5. 5.
   In a mixing bowl, combine the ricotta cheese, Parmesan cheese, and eggs. Season with salt and pepper to taste.
6. 6.
   Grease a round baking dish with olive oil. Place a layer of cooked tagliatelle pasta on the bottom of the dish.
7. 7.
   Spread a layer of the spinach mixture over the pasta, followed by a layer of the ricotta mixture. Repeat the layers until all the ingredients are used, finishing with a layer of ricotta mixture on top.
8. 8.
   Bake in the preheated oven for 30-35 minutes, or until the top is golden and the pie is set.
9. 9.
   Remove from the oven and let it cool for a few minutes before slicing and serving.

Treat your ingredients with care...

• Spinach — Make sure to thoroughly wash the spinach leaves before chopping to remove any dirt or grit.
• Ricotta cheese — Opt for fresh ricotta cheese for a creamy and smooth texture in the pie.

Tips & Tricks

• For added flavor, you can sauté the minced garlic in butter instead of olive oil.
• Feel free to add other vegetables such as mushrooms or roasted red peppers to the spinach mixture for extra depth of flavor.
• Serve the Torta di Tagliatelle with a side of fresh tomato sauce or a drizzle of balsamic reduction for a tangy twist.
• Leftovers can be refrigerated and enjoyed the next day, either cold or reheated in the oven for a few minutes.

Serving advice

Serve the Torta di Tagliatelle warm as a main course accompanied by a fresh green salad. It can also be served as a side dish alongside roasted meats or grilled vegetables.

Presentation advice

To enhance the presentation, garnish the Torta di Tagliatelle with a sprinkle of freshly grated Parmesan cheese and a few fresh basil leaves. Cut the pie into wedges and serve on individual plates.