Spring Pasta Verticale

Updated at: Thu, 17 Aug 2023 12:08:30 GMT

Step 1

Preheat the oven to 350 degrees Fahrenheit.  Coat a large cast iron skillet with cooking spray and set aside.

Step 2

Bring a large pot of salted water to a boil and cook noodles until just tender (about 3 minutes less than cooked through).  Drain, lightly drizzle with olive oil and set aside.

Step 3

In a large skillet, cook bacon until golden.  Drain bacon crumbles on paper towels and remove all but two tablespoons of bacon grease.  Return to medium heat and add the chopped spring onions.

Step 4

Stir occasionally, and once translucent (about 5 minutes) add the garlic.  Cook until fragrant, then add the spinach.  Stir until the veggies are all mixed together well.

Step 5

Add the broth and cream cheese, stirring until smooth.  Add in the heavy cream and bacon crumbles and remove from heat.

Step 6

Pour half of the veggie mixture into the bottom of the cast iron skillet.  Dollop half of the ricotta cheese over top.

Step 7

Begin to layer the noodles upright until you fill up the cast iron skillet.  You want enough space that sauce can drizzle between and through the noodles, but you don't want too much space that the noodles can fall over.

Step 8

Once filled, pour the remaining sauce over top.  If you're in a generous mood, pour a little more heavy cream over the noodles ands sauce.  Then, dollop the remaining ricotta cheese over the sauce, and sprinkle with Parmesan cheese.

Step 9

Bake for 35-45 minutes - until golden and bubbly.

Step 10

Allow to cool 5-10 minutes before serving.

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