Ingredients
1/2 c. organic low-fat cream cheese
1/2 c. organic low-fat ricotta cheese
1 1/4 c. organic low-fat milk
3 large organic free-range eggs
1/2 c. organic golden raisins
1/4 tsp. organic ground cardamon
kosher salt
Freshly ground organic black pepper
1/2 lb. Organic baby spinach
1/2 lb. organic penne pasta
1 tbsp. organic sweet butter
2 tbsp. organic dried breadcrumbs
Preparation
Step 1Preheat oven to 350 degrees F.Step 2Combine cream cheese, ricotta, milk, eggs, plumped raisins, and spices in a large bowl, and whisk them together until smooth. Finely chop drained spinach; add it to the bowl. Add the cooked pasta to the egg mixture; combine well.Step 3Butter a 6-cup-capacity loaf pan and coat well with breadcrumbs. Pour the filling in the baking dish and bake for about 1 hour, or until puffed and brown on top.Step 4Remove from the oven and unmold on a serving platter, slice, and serve. Reheats very well in the oven, sliced, as leftovers.
