The Honorable John J. LaFalce

former United States Congressman, New York

Specialty Recipe

Pasta with Ricotta a LaFalce

Ingredients

2 pounds spinach

1 pound fresh ricotta cheese

3 eggs, lightly beaten

2/3 cup grated Parmesan cheese

1/3 cup chopped parsley, (preferably Italian)

2 teaspoons salt

1/2 teaspoon freshly ground pepper

4 cups marinara sauce

1 pound tube-like pasta (ziti or penne)

Preheat oven to 375 degrees. Pick over spinach, trimming away and discarding tough stems. Rinse the leaves well and drain. Cook spinach briefly, tightly covered, in the water that clings to the leaves. Stir the spinach as it cooks just until the leaves are wilted. Drain well in a colander. When the spinach is cool enough to handle, press it to remove most of the moisture and chop.

Combine the cooked spinach, ricotta, eggs, Parmesan cheese, parsley, salt, pepper and marinara sauce. Blend.

Bring a large quantity of water to a boil and add the pasta, stirring rapidly. Cook, stirring, for 2 minutes, then drain the pasta in a colander and add to the ricotta mixture. Pour the mixture into a baking dish and bake 25 to 30 minutes, or until the pasta is tender but not mushy. Do not overcook. Serve with additional Parmesan cheese on the side.

Serves: 6 to 8

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