8 ounces of spaghetti or preferred pasta
Advertisement:1/3 cup of grated Parmesan cheese
1 cup of whole-milk ricotta
8 ounces of fresh baby spinach
Zest and juice of 1 unwaxed lemon
Advertisement:1 tablespoon of extra virgin olive oil
1 minced garlic clove
Salt and pepper, to taste
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MEAT AND POTATO CASSEROLE
My mama used to make this weekly for us growing up. I’m so happy I found this recipe as it is very similar to her version, if not better
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