Recipe: Five Points Restaurant Pasta Cake (using spinach, mozzarella, and ricotta cheese)

FIVE POINTS RESTAURANT PASTA CAKE

1 tbsp unsalted butter, softened
1 lb penne pasta, uncooked
Salt and freshly ground pepper (to taste)
1/4 cup olive oil
1 large clove garlic, minced
1-1/2 lb spinach, washed, stemmed
1/2 cup grated parmigiano-reggiano cheese
1/2 lb mozzarella cheese, cubed (1 cup)
1 cup ricotta cheese
6 large eggs, beaten

Preheat oven to 325 degrees F. Grease 10-inch springform pan with butter.

Bring large pot of heavily salted water to boil over high heat. Add penne. Cook as per package instructions until just past al dente but not mushy. Drain well. Toss in large mixing bowl with salt, pepper and 1 tablespoon oil.

Heat remaining 3 tablespoons oil in large skillet over medium. Add garlic. Cook until golden, about 2 minutes.

Add spinach, in batches if necessary. Cook, stirring occasionally, until wilted, about 3 minutes. Using tongs, transfer to cutting board; chop.

Add spinach to pasta. Toss well. Add three cheeses and eggs. Toss well. Put pasta into prepared pan, patting down.

Bake in preheated 325 degree F oven until top is deeply golden and cake is firm to the touch. Let cool 15 minutes. Unmould. Cut as desired. Serve warm or at room temperature.

Makes 6 to 8 servings
Source: Brunch: 100 Recipes from Five Points Restaurant by Marc Meyer and Peter Meehan