Spinach and ricotta noodle pudding from Make It Ahead: A Barefoot Contessa Cookbook (page 150) by Ina Garten

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Notes about this recipe

  • GingerFoodLovers on October 17, 2024

    We halved the recipe and used a much smaller oval casserole, but did need additional cooking time even so. We let the noodles, vegetables, and custard rest, covered, in the fridge for 8 hours or so, which we think helped a lot with flavor balance and texture. After bringing it back to room temp, we added the breadcrumb topping and and baked it. It IS important to let this rest before serving. The recipe calls for 15 mins; even more is probably a good idea. We will make this again for the holidays.

  • Ro_ on March 18, 2024

    I also found that the stated size of recipient wasn't enough for the quantity. Overall I found this quite bland, and also texturally a bit claggy and dry. I wouldn't repeat.

  • anya_sf on May 27, 2019

    I made 3/4 recipe to serve 6 as a vegetarian main, using 8 oz spinach, 4 large eggs, 1/2 c cream + 2.5 c lowfat milk in lieu of half-and-half. The pudding barely fit in my 9"x13" shallow oval casserole. I assembled it a few hours ahead. It took an extra 30 minutes to bake through. Removing the hot casserole from the water bath was challenging - I nearly burned my fingers and spilled the whole thing. It was good, but the flavor was mild, so it's best as a side, or perhaps would be good with ham or chicken added, and/or a stronger-flavored cheese.

  • MVitek on December 05, 2014

    Tasty. Used a thicker, homestyle noodle.

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