Spinach sauce with ricotta and ham from Essentials of Classic Italian Cooking (page 162) by Marcella Hazan

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute maccheroncini pasta or rigatoni pasta for penne pasta.

  • Skamper on January 12, 2022

    We both liked this. I made a half batch with probably a bit more ham than called for to use up leftovers. used fresh spinach. good weeknight dinner.

  • bernalgirl on April 15, 2021

    Found this searching my cookbooks for what to make for dinner with ham and ricotta. Bonus! I had some fresh spinach but not quite enough so I added two sautéed leeks and some green garlic. It changed the recipe and I don’t regret it a bit, this was delicious!

  • jhallen on February 05, 2021

    This is certainly an easy recipe, took really a few minutes for the sauce. Will definitely make again.

  • mharriman on August 29, 2017

    Nice comfort food and easy to put together for a weeknight dinner. I worked to cut all the ingredients in half because it was just my husband and me. I had a 12 ounce package of frozen spinach and used all of it (recipe calls for 2 10 ounce packages) and then put in a couple additional tablespoons of mozzarella to balance out the spinach which worked well. I loved the girelle pasta shape I had on hand.

  • Delys77 on October 25, 2013

    Pg. 162 (IIRC) We really liked this. At first I thought it was going to be far too much butter, but in the end 1/4 lb was about 6 tb of butter, which isn't so bad if you are feeding 5 people. I definitely found that the ricotta and butter combo made for a lovely texture, and the amount of spinach was just right for about 20 oz of pasta. My only modification would be to add a dash of paper, and possibly go with about 5 oz or ham. As is I used about 3.5 and it was still not quite enough for our tastes. Remember to season aggressively.

  • TrishaCP on May 24, 2012

    Good way to use up the tougher spinach from the CSA. Listen to Marcella about the seasoning to keep the dish from blandness.

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