Barefoot Contessa Spinach Ricotta Noodle Pudding Recipe
The Barefoot Contessa Spinach Ricotta Noodle Pudding Recipe is warm, creamy and very comforting. This dish feels perfect for family dinners, holidays or quiet evenings at home.
Ingredients
- Egg noodles – 8 ounces
- Whole milk ricotta cheese – 1½ cups
- Fresh spinach – 3 cups chopped
- Large eggs – 3
- Parmesan cheese – ½ cup grated
- Mozzarella cheese – 1 cup shredded
- Unsalted butter – 2 tablespoons melted
- Salt – 1 teaspoon
- Black pepper – ½ teaspoon
- Nutmeg – ¼ teaspoon
- Olive oil – 1 tablespoon
Instructions
Cook the noodles
- Boil noodles in salted water until tender. Drain well and let them cool slightly before mixing.
Cook the spinach
- Heat olive oil in a pan. Add spinach and cook until wilted. Let it cool fully.
Prepare the ricotta base
- In a bowl, whisk ricotta and eggs together. Mix until smooth and creamy.
Add seasoning
- Add salt, pepper and nutmeg. Stir gently to spread flavor evenly.
Combine everything
- Add noodles, spinach, Parmesan and mozzarella. Mix carefully so noodles stay whole.
Fill the baking dish
- Grease the baking dish with butter. Pour the mixture evenly inside.
Bake the pudding
- Bake at 350°F (175°C) for 45 minutes until golden and set.
Rest before serving
- Let the dish rest for ten minutes. This helps it slice cleanly.
Notes
- Use whole milk ricotta for a creamy texture.
- Drain noodles very well before mixing.
- Let spinach cool to avoid extra moisture.
- Rest the pudding before slicing for clean pieces.