Ina Garten Spinach and Ricotta Noodle Pudding

Ina Garten spinach and ricotta noodle pudding takes 1 hour 35 minutes and egg noodles, ricotta and spinach to make a creamy baked kugel with a crunchy panko crust. It's an easy make-ahead side dish for holiday dinners, Hanukkah or Passover, and it's a great vegetarian potluck dish for a crowd too.

Bake the pudding in a hot water bath, because the gentle steam cooks the custard evenly and keeps it silky. Skip it and the edges turn dry and rubbery before the middle sets.

Ina Garten usually makes a traditional noodle kugel for the Jewish holidays, then added spinach, ricotta and fresh dill one year. The result tastes like a kugel crossed with spanakopita, with a crunchy panko and Parmesan crust on top, from Make It Ahead (2014).

Source: Make It Ahead (2014)

Ina Garten Spinach and Ricotta Noodle Pudding

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Course: Side DishCuisine: American, JewishDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

1

hour 

5

minutes

Calories

380

kcal

Wide egg noodles bake in a rich ricotta and half-and-half custard with spinach, dill and sweet onions. A buttery panko and Parmesan crust turns golden and crisp over the creamy, sliceable middle.

Ingredients

• Kosher salt and freshly ground black pepper
  

• 12 ounces wide egg noodles, such as David's
  

• 4 tablespoons good olive oil, divided
  

• 2 cups chopped yellow onions (2 onions)
  

• 3/4 cup sliced scallions, white and green parts (4 scallions)
  

• 1 cup fresh whole-milk ricotta
  

• 4 cups half-and-half
  

• 5 extra-large eggs
  

• 1/4 cup minced fresh dill
  

• 1 cup plus 2 tablespoons freshly grated Parmesan cheese, divided
  

• 1 (9-ounce) package frozen chopped spinach, defrosted
  

• 1 cup panko (Japanese bread flakes)
  

Directions

• Preheat and prep: Preheat the oven to 350°F and butter a 13 x 10 x 2-inch oval baking dish. Then get a large pot of salted water boiling for the noodles.
• Cook the noodles: Cook 12 ounces wide egg noodles in the boiling salted water, following the package directions. Drain them well and set aside while you make the rest.
• Sauté the onions: Heat 2 tablespoons olive oil in a 10-inch sauté pan, add 2 cups chopped yellow onions and cook over medium-low heat for 15 minutes. Stir now and then until they're tender but not browned, then add 3/4 cup sliced scallions and cook for 2 minutes.
• Mix the custard: Combine 1 cup ricotta, 4 cups half-and-half, 5 eggs, 1/4 cup minced dill, 1 cup Parmesan, 4 teaspoons salt and 1 teaspoon pepper in a large bowl. Squeeze most, but not all, of the water out of the defrosted spinach, then stir it in.
• Assemble the pudding: Fold the onion mixture and the cooked noodles into the custard until everything is coated. Pour it into the prepared baking dish.
• Add the topping: Stir together 1 cup panko, the remaining 2 tablespoons olive oil and the remaining 2 tablespoons Parmesan in a small bowl. Sprinkle it evenly over the pudding.
• Bake in a water bath: Set the dish in a roasting pan and pour hot tap water halfway up its side. Bake for 45 minutes, then lift the dish out of the water.
• Finish baking: Bake for 15 to 20 minutes more, until the top is golden brown and a knife in the middle comes out clean.
• Rest and serve: Let the pudding cool for 5 minutes so it firms up enough to slice. Then serve it hot.

Tools for this recipe

• Cuisinart 16-inch roasting pan with rack, Pyrex 3-piece glass mixing bowl set, OXO 5-quart stainless steel colander, Parmigiano Reggiano wedges, aged 24 months. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I assemble this noodle pudding ahead of time?

Yes, you can assemble it, cover it and refrigerate it for up to a day. Bake it just before serving, and since it goes in cold, I'd check it with a knife a few minutes after the 60-minute mark.

Can I use a different baking dish?

Any 3-quart baking dish of similar size works, such as a 9 x 13-inch pan. A deeper, narrower dish will need a few extra minutes, so rely on the knife test rather than the clock.

Can I use fresh spinach instead of frozen?

You can, but you'll need about 10 ounces, cooked until wilted and squeezed fairly dry. Frozen is easier because it's already chopped and gives you a steady amount of spinach every time.

How do I store and reheat leftovers?

Cover leftovers and keep them in the fridge for a few days. Reheat slices in a 350°F oven until hot, which keeps the panko crust crisp better than the microwave does.

What's the most common mistake with this pudding?

Skipping the water bath is the big one, since the custard needs gentle, even heat. Without it the edges overcook and turn dry before the center is set.