Recipe: Baked Pasta with Spinach, Goat Cheese and Tomatoes (food processor)

BAKED PASTA WITH SPINACH, GOAT CHEESE AND TOMATOES

8 ounces radiatore or fusilli pasta
5 tablespoons light olive oil
2 cans (14 1/2 ounces each) chunky-style stewed tomatoes
1/4 teaspoon red pepper flakes
2 packages (10 ounces each) frozen whole-leaf spinach, thawed (or 2 bunches fresh)
3 cloves garlic
1 medium shallot
1 large egg
1 cup ricotta cheese
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon black pepper
1/2 teaspoon minced fresh or dried rosemary
1 tablespoon minced fresh basil (or 1 teaspoon dried)
1 teaspoon minced fresh oregano (or 1/2 teaspoon dried)
7 ounces goat cheese

Cook the pasta, drain, and toss with 1 tablespoon of the olive oil; set aside.

Drain the tomatoes, reserving 3 tablespoons of the liquid. Toss the tomatoes with 2 tablespoons of the olive oil and the red pepper flakes; set aside.

Wrap the spinach in a cloth towel and wring out the moisture.

Mince the garlic and shallot in a food processor. Add the spinach, egg, ricotta, salt, nutmeg and pepper. Process until just combined. Spread evenly in a lightly oiled, shallow, 2-quart baking dish.

Spread the pasta in an even layer over the spinach. Drizzle the reserved tomato liquid over the pasta, then add the tomatoes.

Combine 1 tablespoon olive oil, rosemary, basil and oregano in a small bowl. Cut the goat cheese into 1/2-inch chunks. Toss lightly in the herb-oil mixture. Arrange over the pasta to cover. Drizzle with 1 tablespoon olive oil and sprinkle lightly with salt.

Preheat the oven to 375 degrees F.

Loosely tent the dish with foil and place on a baking sheet. Place in the middle of the oven and bake for 1 hour, 10 minutes. Remove the foil and bake uncovered for 10 minutes more. Serve hot.

Makes 4 to 6 servings
Adapted from source: A Celebration of Herbs: Recipes From the Huntington Herb Garden edited by Judith Herman and Jean Patterson