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Spinach Pudding


Pre-heat oven to 375°


1 cup ricotta cheese
1 cup swiss cheese, shredded
1 cup fontina cheese, diced
2 cups heavy cream
2 cups milk
2 lb. baby spinach
2 cloves garlic, chopped
4 tsp. butter
salt and pepper to taste


Cook pasta in boiling water and strain. While it is hot add in the cheeses, milk and cream. In a separate pan sauté the spinach with garlic and butter. Combine the mixture and place it in a baking dish. Bake for 29 minutes.