There is Macaroni Cheese in the United States, Macaroni Pie in the Caribbean, Ricotta and Spinach Cannelloni in Italy and now there is Ricotta and Spinach Macaroni Pie created by international inspiration!
Pecorino gives this dish a lovely tangy twist :-)
Ingredients:
(serves 4)
150g Cooked Macaroni, broken up a bit
100g Ricotta
100g Cooked and drained Spinach
1 Egg
100g Pecorino Cheese, grated
Nutmeg
some Parmesan for grating on top
In a bowl whisk the Egg and stir in the Ricotta. Next add the grated Pecorino and the Spinach. Season with a little grated Nutmeg. Stir in the cooked and cooled Macaroni and transfer this into a lightly oiled spring form.
Sprinkle with grated Parmesan.
Bake in a 200C oven for 45 minutes until nicely golden all over.
Leave to cool a little, then remove the spring form.
Serve in wedges with Salad on the side.
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