1 pound Tinkyada elbow macaroni (or other gluten free pasta)
6 ounces sliced prosciutto
20 oz. frozen chopped spinach, thawed and squeezed of excess moisture
2 cups raw goat milk
2 cups homemade ricotta cheese
2 garlic cloves, minced
Coarse salt and freshly ground pepper to taste*
1/2 cup grated peccorino romano
Preheat oven to 400 degrees. Cook pasta a few minutes less than package instructions suggest. Cut prosciutto into thin strips.
In a casserole dish (about 9 x 13 inch), toss pasta with spinach, half of the prosciutto, milk, ricotta, and garlic. Season with salt and pepper. Top with remaining prosciutto and peccorino. Bake until golden and bubbly, 30-40 minutes.
* I used 1 tsp. of salt, but it was a little on the bland side. The next time I make it, I'll use 1 1/2 to 2 teaspoons. Other than needing more salt, this recipe was quite good. I'll definitely make it again.