1 pound of penne or rigatoni
1 tablespoon of unsalted butter
6 large eggs
Salt and Ground Pepper
1 clove garlic, minced
1/4 teaspoon of crushed red pepper (*optional)
1 1/2 frozen spinach, thawed and drained*
1/2 cup of Parmesan cheese, grated
1 cup of cubed mozzarella (try to use low-moisture if possible)
1 cup of ricotta
Preheat the oven to 325 degrees. bring a large pot of heavily salted water to boil. smear the inside of a 8 inch spring form pan with butter and set it aside.
Cook the penne in the boiling water until it's cooked about half way through--super al dente, about 5 minutes. Drain the pasta and set it aside.
Crack the 6 eggs in a large bowl and beat. Add the cheeses, spinach, crushed red pepper, minced garlic and salt and pepper and fold the mixture over itself until it's uniformly dressed. Then turn it out into the prepared springform pan. Bake for 30-35 minutes, until the top is golden brown and firm to the touch. Let it cool for 5 minutes, then remove from pan and serve warm or room temperature.
*If you want to use fresh spinach, which I personally think would be lovely, then cook in a saute pan with a little olive oil and salt and pepper until wilted. Then chop and add to egg mixture.