This next recipe was created for a recent recipe competition and I must say I was very pleased with the results. It’s not fancy but it would definitely make the perfect addition to a holiday buffet. It’s economical to make, healthy and super easy. For you land-based Galley Peeps, break out your bundt pan, throw this together and serve with your fave marinara sauce but here in my wishing-to-be-back-on-the-boat galley, it was made in my Omnia stove top oven. And it could be made with any pasta, freshly cooked or leftover. One of my favourte ways of using leftovers is baked spaghetti but for the purpose of the competition I used macaroni. For another option you could try my Pasta Frittata (recipe here)
Inverted easily onto a serving plate. Quick release pan prep or what I call ‘goop’ makes it easy to keep from sticking. Recipe here
Sliced for our guests.
…and served with a splash of tasty sauce (my easy tomato sauce recipe here)
- 2 cups cooked macaroni
- 4 large eggs
- ½ cup ricotta cheese
- ¾ cups whole milk
- 1½ teaspoons kosher salt
- ¼ teaspoon freshly ground black pepper
- 2 cups spinach, chopped
- 1 cup shredded mozzarella cheese
- 1 cup grated Parmesan cheese, divided
- ¼ cup finely chopped fresh basil leaves
- Heated marinara sauce for serving
- Whisk together eggs, ricotta, milk together.
- Stir in salt, pepper, spinach, mozzarella, ½ cup of parmesan, and basil.
- Stir in pasta.
- Grease bundt pan or Omnia stove top baking pan.
- Place mixture in prepared pan and top with remaining ½ cup parmesan.
- If using Omnia, heat base plate on high for 5 minutes.
- Place covered Omnia baking pan and continue cooking on high for 5 minutes then reduce heat to medium low and continue cooking for about 35 minutes until mixture is set.
- If using bundt pan cook in preheated 350 ° oven for about 35 minutes.
- When done cooking, let rest for 5 minutes.
- Run knife around edges, place a serving plate on top then Invert.
- Slice and serve with heated marinara